Hello! My name is Arlean Lambert. I am involved with the Blacksburg community gardens and you can hear me on Gretchen’s wild edibles walk. This is not so much a recipe as a hint. It is a great way to get children and many adults to eat nutritious greens!
I chop up a combination of greens (chard, spinach, kale, collards, turnip—whatever is available). Then I sauté them briefly for a couple of minutes in a medium skillet with olive or coconut oil and then mix them with mashed potato or rice. Harder greens like chard stems and kale take a little more time, 15-20 minutes.
This way some nutritious color is added to an otherwise bland looking dish. I also like to begin the sauté with chopped onions, garlic, and fresh ginger.
I find if I cook the greens and just add them onto the plate or table as a separate dish, they often don’t get eaten. Mixed with rice or potatoes, they all are eaten with gusto.