Swiss Chard / Bok Choy / Kale

Put:
4 c (pressed down) diced Swiss chard
with thick stems cut off

Swiss Chard

Bok Choy

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& 1/2 c water - for 10 min.
or
4 c (pressed down) diced Bok choy
& 1 c water - for 25 min.
or
4 c (pressed down) diced kale
with thick stems cut off
& 1 1/2 c water - for 40 min.
in a pot & cook on med. with lid slightly ajar for time specified above.
Add a little water if it gets too dry.

Add:
1 c sweet onions (like Vidalia)
1 c red bell peppers
1 c diced tomatoes
(choose one of these options)
1 t dill
OR
1 t marjoram
OR
1 t oregano
1/2 t parsley
1/2 t salt
1 T of honey, when using Bok choy
1/4 c water
& cook on med heat with lid slightly ajar for 25 min. stirring occasionally.

After cooking, add:
1 t lemon or lime juice
1 t virgin coconut oil or olive oil
or 1 diced avocado
& toss.

Serve
or cool down & refrigerate in an airtight container for up to 3 days.