Greens with basil, tomato, garlic and ginger

From the “Greene on Greens” cookbook.

2 tbsp olive oil

1 large onion finely chopped

1 clove minced garlic

2 tomatoes, peeled, stems and seeds removed, chopped

.25 tsp ground ginger

4-5 cups chopped greens, any kind.  If Swiss chard or kale, remove the ribs.

.25 c chopped fresh basil

salt and pepper

1. Heat oil or butter in a large pot over medium heat.  Add the onion and cook until soft (about 5 minutes)  Add garlic and cook for another  minutes.

2. Add the tomatoes and ginger.  Cook until slightly thickened, stir occasionally.

3. Stir in the chopped greens.  Cover the pot and cook until the greens are wilted and tender.  Stir in the basil just before removing the greens mixture from the heat.

4. Remove pot from the heat.  Season with salt and pepper to taste.

Serve hot or warm.

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