I make this for stand-alone consumption, however, it mixes wonderfully with grains, beans, meat, or other vegetables.

Ingredients

• 1 bunch chard
• Olive Oil
• garlic
• onions
• salt and pepper

Heat oil in a skillet. Rip the chard leaves from the stems and rip them into bite sized pieces. Chop the stems as well as some onion and some garlic, and toss in the oil until soft. This is a great time to add spices (ie oregano, hot pepper, salt). Add the leaves and allow them to cook down. You may want to add more liquid and cover to steam the greens faster. You can use water, or if you want to adda zippy zest to the dish, you could use wine, lemon juice, or your favorite vinegar. When complete, it is ready to eat! Toss it with some pickled beets and feta! Put it on some toast! Poach an egg! ! Eat it just how it is!

Getting fancy: If I am eating them with beans I will toss in a can in when I am adding the liquid. If I am including a grain (like bulgar) I will toss that in with the appropriate amount of liquid and allow the grain to cook with the chard. 

Ingredients

• 3 tablespoons red wine vinegar
• 1 1/2 tablespoons lemon juice
• 1 teaspoon minced shallot
• 1 teaspoon honey
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh thyme leaves
• 1/2 teaspoon minced garlic
• 1/4 teaspoon pepper
• 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons fresh oregano leaves

In a bowl, whisk together vinegar, lemon juice, shallot, honey, salt, thyme leaves, garlic, and pepper. Slowly whisk in olive oil, then stir in oregano leaves. Let dressing sit at least 10 minutes for flavors to blend. Mix one more time before using (dressing won't be completely blended).
From My Recipes

Kale. Don't be over it. I know, it was a trend, but while trends may pass, the deliciousness of this leafy green remains. If you think you don't like kale, but have only had it from the grocery store, come by and take a taste of ours. Tender, flavorful, and fresh tasting. There are so many great things you can make with kale (kale chips, frittata, kale and black beans, etc) but one of the most simple is a salad. And it is so good with everything. I like to make a big one at the beginning of the week and then dole it out as needed, a scoop with breakfast here, a pile at dinner. As it rests in the fridge, the flavors meld making it even tastier. 

Simple Kale Salad
Ingredients

• 1 bunch kale
• oil (olive oil for me! but any type you like for you!)
• Touch of salt
• Optional: sunflower seeds, green pepper, onion, scallion, fresh oregano (my favorite), roasted chickpeas, parmesean. 

1. Rip the kale from the stem and then into smaller pieces. 
2. Pour on the olive oil and sprinkle some salt
3. Massage the leaves with oil until they are tender and then toss in any extra ingredients you want.
4. EAT IT! 

Ingredients

• 3 bunches baby hakurei turnips, baby turnips, or red radishes (about 2 pounds), trimmed, greens reserved
• 1/4 cup (1/2 stick) unsalted butter
• 3 tablespoons sugar
• Kosher salt

1. Place turnips in a large skillet; add water to cover turnips halfway. Add butter, sugar, and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (if turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.) 
2. Add turnip greens to skillet and cook over medium heat, stirring occasionally, until just wilted, 2-3 minutes. Season with salt.

I haven't done this before, but I am always looking for new ways to try turnip greens. Get ready for a world of flavor!

​That is all! Good bread, tender, tasty radishes sliced thin, a sprinkle of salt, and a lipid. Beyond delight.

What is the difference between a green onion and a scallion? Nothing, they say! Well, I beg to differ. A scallion (or bunching onion) is an allium that will never form a bulb. A green onion is an early harvested onion that would otherwise form a bulb and become what we are accustomed to calling an onion. What is the difference used in cooking? Well, there I have to agree. Use them interchangeably. There. It is settled.
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Now, let me tell you, there is more to do with a scallion than used it for garnish. If you look around, you can find excellent recipes that include scallions like in quinoa salad (or noodles) with scallions, scallion pancakes, scallion dumplings, and more. They have a sweet flavor that is brought out by roasting. I came across this recipe in my search and am looking forward to trying it. I have copied the important parts below.

Miso Roasted Scallions (from a website called Saveur):
Roasting scallions brings out their sweetness; finished with a tangy miso dressing, this surprising, simple dish makes a great appetizer or side.

Ingredients: 2 bunches (about 1 lb) scallions, 1/4 cup olive oil, Kosher salt and black pepper to taste 1 tbsp. white miso (I say use what you can find/have), 2 1/2 tsp Rice wine vinegar, 1 tsp sesame oil, 1 1/2 tsp hony.

Heat oven to 450°. Toss scallions with olive oil, salt, and pepper and spread evenly on a rimmed baking sheet lined with parchment paper. Bake, stirring once, until golden and wilted, about 15­-20 minutes. Transfer scallions to a serving dish. Whisk miso, vinegar, sesame oil, and honey in a bowl until smooth; drizzle over scallions.