pan-seared polenta

The wonderful thing about greens is that there are so many different kinds. Whether you stick with familiar spinach or venture into more esoteric varieties, greens are packed with vitamins, easy to prepare, can be dressed up for the most elegant dinners, and they taste great. Greens are a good source of iron and vitamin K. They also come prepackaged. Use this recipe for any kind of greens. Here are some of our favorites:

• Beet greens: with their ruffled green leaves and deep red stalks, beets are beautiful. They pack an unbelievable energy boost. Feeling a bit tired? These are the greens for you.
• Turnip greens: tangy, but subtle flavor. Substantial without being overpowering. Matte, dark green leaves with lots of texture.
  
• Collards: a Southern New Year's Day tradition along with Black-Eyed Peas. A tougher leaf than turnip greens, so require a little longer in the pan. Collards are best after the first cold snap, which sweetens them up a bit.
• Swiss Chard: rivals beets for beauty with rich green leaves and bright red stems. Cook stems first, as they take longer than leaves.
  
• Spinach: with its smooth, glossy green leaves, spinach makes a pretty presentation. Don't overcook this frequently abused leafy green veggie.

Sauteed Greens

Yield: 2 servings

• 1 T. Olive Oil
• 1/2 cup chopped onion (red is attractive)
• 1/4 cup nuts (pine nuts, walnuts, sugared pecan pieces)
• 1 lb greens

Optional finishes:

• drizzle a small amount of sesame oil on cooked greens and toss
• add crumbled Feta cheese and toss (especially good with pine nuts)
  

Heat olive oil in skillet. Saute onion on medium-low heat until translucent, about 3 minutes. Add greens and saute until just wilted. Add nuts, toss and saute for another minute or two, taking care not to let the greens get mushy. Greens should be tender, but still retain their individual leaf shapes.

Greens make a great side dish, but can become a main dish if served over rice or another grain.