Contributed by Angela Cleveland (adapted from www.recipesource.com)

This recipe/method would also be appropriate for kale, or even collards, if the collards were chopped finely to cook faster.

Ingredients

1 bunch beet tops or chard
2 Tbs olive oil
Splash of balsamic vinegar
salt and pepper to taste

Instructions

To prepare the greens, saute them with the olive oil and a splash of balsamic vinegar. Season with salt and pepper and place on a plate topped with roasted vegetables, meat, or rice.

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