They don’t get much easier or healthier than this. You can use any hearty leafy green that’s suitable for cooking in this dish, but Swiss chard is my favorite. Collards, mustard greens, kale, and even spinach are all delicious prepared this way. Plus, greens are an excellent source of vitamins and minerals such as calcium, folic acid and iron, all of which are often lacking in a vegetarian diet.
Be careful not to overcook the greens. If you do you’ll end up with something reminiscent of the yucky canned spinach we all hated as kids.