Serves: 4
Total Calories: 73

1 large bunch salad greens (12 to 16 ounces) such as kale, collards, mustard greens, or turnip greens
2 tablespoons olive oil
1 large onion chopped
1 to 2 tablespoon balsamic vinegar to taste
1 1/2 tablespoons tamari sauce
1 teaspoon dried tarragon
1/2 cup water

1. Wash and chop the greens.
2. Heat the oil in a large heavy kettle over medium-low heat. Add the onion and stir. Then add the vinegar, tamari, tarragon, and greens, but do not stir. Cover and cook without stirring for 15 minutes.
3. Remove the lid from the kettle, stir the greens, and add about 1/2 cup water. Cover immediately (to catch the steam) and continue to cook for another 10 to 15 minutes or until the greens are tender. (Cooking time will largely depend on the age and toughness of the greens and how finely they are chopped.) As the greens cook, stir them occasionally, adding more water, if necessary, to prevent them from scorching.
4. Transfer the cooked greens to a serving bowl and enjoy immediately.

For a Change . . .
* Cut about 20 sun-dried tomato halves into small pieces and add them to the greens as they cook. Increase the water by about 1/3 cup.

Nutritional Facts:

Serves: 4
Total Calories: 73
Calories from Fat: 60

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