Sautéed Greens go well with just about every meal.
2 bunches organic rainbow Swiss chard, red chard, green chard, spinach, kale, collards or other greens
1 large onion (chopped)
1 tablespoon minced garlic
1 tablespoon olive oil (optional)
salt and pepper to taste
Wash and cut the long stems from the greens and reserve for another use (like juicing). Chop the greens. In a sauté pan, heat the oil and sauté the onions and garlic until soft and translucent (but not brown). If you prefer, the onions may be dry sautéed, adding 2 Tablespoons of water as necessary while cooking to prevent sticking. Add the chopped greens and sauté until tender. Adjust the seasoning with salt and pepper. Sprinkle with a little nutritional yeast.