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Serve with quinoa or brown rice.

Cut up 2 small yams or sweet potatoes into bite size pieces - you can leave skin on if you like. Put in deep skillet with 1/2 cup of water. Cover and boil for 5-10 min until soft when pierced with a fork. Add 1 sliced onion, 2 large cloves minced garlic and continue to simmer until about half of the water has boiled away.

Add greens. Add 1 tbsp. liquid Bragg's seasoning ( worcestershire sauce and soy sauce substitute), add 1/2 tsp. Thai chili paste (Kikoman Thai chili sauce is good too), add 1/2 tsp Spike seasoning or Mrs. Dash (salt substitute), add couple shakes liquid smoke seasoning, a pinch cane sugar (optional). Simmer til greens are soft.

Make Quinoa or brown rice on the side. Both are very healthy and tasty. To make quinoa (pronounced keen- wa, and purchased on the grains aisle), Add 1 cup to 2 cups boxed vegetable broth, chopped onion, a little Bragg's, a pinch cayenne pepper. Boil, cover, turn down and cook 15 min. Serve greens and yams on top.

You can add kale greens to any white bean and chopped tomato stew or soup. Delicious!

You can cook some beef short ribs in a crockpot till tender, in another pot, put ribs, stock, mixed greens of any kind, chopped turnips, rutabega, onions, garlic, red crushed pepper, salt, 1 tsp dried thyme leaves or 2-3 fresh thyme branches, 2 bay leaves in pot and boil, then cover and simmer until tender. Serve on rice. Delicious!! But, not as healthy.

Comments: Send us comments about this recipe steve@pulpkitchen.com