Green Days

This recipe comes to us from member Rosemary Coley, who recommends it for chard. John notes that chard is a few weeks away, and promises it would also be good with beet greens, which are in shares now. Keep those recipes coming! Editor's note: I made this tonight with lime juice instead of lemon, and with beet and Japanese greens and it was superlative.

4 cups chard or other greens

cooking spray or 1 Tbs olive oil

1 cup onion, chopped

3 garlic cloves, minced

6 oz chicken breast meat, cubed

2 Tbls water or lemon juice (lemon juice assists the body's absorption of calcium from the greens)

Optional: 1 cup rice, cooked

1 Tbls soy sauce

1/2 cup shredded cheese - the recipe calls for cheddar; I use Parmesan

Cut stems off greens and dice. Cut leaves into 1/2" strips. Spray nonstick skillet with cooking spray (or heat oil). Cook stems, onion and chicken over medium heat for 6 minutes. Add garlic; cook for 2 more minutes. Add leaves and water/lemon juice; cook another 3 minutes until greens are limp.

Optional: Add soy sauce and rice; cook another 2 minutes. Serve. Sprinkle with cheese. (You can melt the cheese under the broiler if you wish, but I never do.)

I hope you enjoy this recipe as much as we do!

Rosemary Coley