Asakiyume mita

Swiss chard is ALL OVER vegetarian recipes of a certain vintage, but I have trouble finding it in Minnesota. My favorite from the first group is just a tie between kale and collards. I often go with kale because it doesn't take so long to cook.

For the second group, the only ones I've tried are mustard greens. Long ago I used to make a pot pie in which mustard greens were a major ingredient; the protein component was kidney beans, plus the whole wheat biscuit crust. I lost the recipe and nothing I can find online is quite right. But it gave me the idea of looking for curried mustard greens and kidney beans, which is very tasty and less work than a pot pie.

P.