Keeping a big batch of cooked greens on hand is a great way to get your veggies breakfast through dinner throughout the week. Kale, Swiss chard, spinach, collard greens, broccoli rabe, all are readily available at this time of year. Add them to eggs, soups and sandwiches like grilled cheese. Yum! Create a hearty grain bowl for lunch or dinner by layering greens with quinoa and a fried egg and/or lean protein like turkey or tuna and your favorite seasonings. Side dishes are a breeze when you toss cooked greens with beans, mushrooms or pasta. Zest it up with crushed red pepper or smokey bacon! Use this simple recipe as a guide to prepare a variety of greens.