Garlicky Greens with Artichoke Hearts Salad

Ingredients:

• 2 tbsp. olive oil
• 1/2 cup garlic (about 1 head), chopped 
• 2 cups red onion (1 large onion), cut into half moons
• 1 tbsp. tamari 
• 10 cups uncooked kale or beet greens (2 bunches)
• 2 cups marinarated artichoke hearts, drained
• 10 cups uncooked chard or other greens (1 big bunch)
• 2 hard-boiled eggs, peeled and sliced 

Directions:

Cut the onions and saute' until light brown in the olive oil using a large skillet. Meanwhile, chop the garlic and wash the greens. Remove and discard the tough stems from the greens and cut the leaves into 1/2-inch strips. Add the greens and garlic and a splash of water if greens are not still wet from washing. Cover to steam for 2 minutes. Uncover, add tamari, and saute' for 3 minutes. Cool or refrigerate overnight. When ready to serve, toss in the artichoke hearts and sliced hard-boiled eggs.

Yield: Makes 6 portions. Each portion provides about 190 calories, 10g protein, 8g fat, and 7g fiber. This recipe is very rich in calcium providing approximately 260mg/serving ... well absorbed if using kale and collard greens ... not well absorbed if using chard or beet greens.