I love sauteed greens: kale, chard, bok choy. My children willingly eat broccoli, but that gets tiresome, so tonight I mixed them all together in a lovely green-on-green blend. This is a mixture of broccoli, ribbons of kale and chard, bok choy, sliced green onion and left over green beans. A symphony of green.

Start with a small amount of olive oil, press in a clove of garlic, add all of the vegies and stir them around in the pan until the broccoli and beans are just tender. Season with salt and pepper.