Braising Greens for Breakfast
Saute the whole bag of greens with a clove of garlic sliced and a splash of red wine. Sprinkle just a little salt or a few drops of soy sauce or Bragg's liquid aminos. After about a minute, when the greens are barely wilted, and have brightened in color, put them in a salad bowl and top with a chunk of cream cheese or chevre. Consume, and begin your day.