Steamed Greens

1 pound fresh spinach, Swiss chard, or beet greens
water, enough to cover bottom of steamer
vinegar (cider, wine, or balsamic) or lemon juice, for serving

Bring water to a boil in a steamer. Place washed fresh greens in the steamer and, if you are steaming spinach, turn off the heat immediately. Let the spinach steam for a minute or two with the heat turned off and serve. You don't want to overcook them. If you are steaming Swiss chard or beet greens, you need to steam the vegetables a while before turning off the heat to ensure that the stems are cooked. You may want to cut the stems off and put them in first to cook. Test the stems after about 5 minutes.

Good served with a dash of vinegar (cider vinegar or balsamic are both very good) or lemon juice, and/or butter. You can also sprinkle the vinegar or lemon juice on the greens before cooking.