Cooking in the Lite

Here's one of my favorite ways to fix winter greens. It works for kale, collard greens, or bok choy, all of which are rich in minerals and antioxidants.

• 1 bunch of greens
• Fresh lemon
• Sea salt

Start with a bunch of fresh greens. Rinse and remove any discolored or tough outer leaves or stems. Cut into strips perpendicular to long vein at center of leaf, then cut these strips in halves or quarters.

Place in nonstick frying pan that has been preheated and sprayed with a little oil. Add one tablespoon of water. Cover and allow to simmer in own juices over low to flame.

Check for tenderness after 5-10 minutes. Do not overcook. You want them to have a brilliant green color. Remove from heat, sprinkle with fresh lemon and a little sea salt, or any kind of vinegar.

I have these with a 3-oz can of Vital Choice salmon and a handful of fresh blueberries. It makes a quick, nutrient-dense lunch or dinner.

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