And we can certainly be sure that more greens are in our future. Here’s an idea from “Okra”, the magazine of the Southern Food and Beverage Association.
2 pounds greens, such as mustard greens, swiss chard, or kale about 2 tablespoons olive oil 1 1/2 cups onion, fine dice 3 cloves garlic, minced 1 poblano chile, fine dice, seeds removed (substitute a jalapeno or two here) 12 kalamata olives, pitted and roughly chopped 1/3 c (one small container) capers, drained salt, to taste
Wash the greens very well by repeatedly plunging them into clean, cold water. Remove the outer, damaged leaves. Cut into strips, about half an inch wide and one inch long.
Heat a large, nonreactive pot with enough olive oil to coat the bottom. Add onion and chile. Sprinkle a little salt. Cook until translucent (this is called “sweating”). Add garlic a a little salt and do the same.
Stir in greens, olives and capers. Cook, covered until greens are tender. Taste and adjust salt as necessary.