Like everyone else, you have read it in many directions for good health: Eat plenty of dark, leafy greens. But what are they, and what do you do with them first?

They include kale, Swiss chard, (the queen of all greens), dandelion greens, beet greens, mustard greens, spinach, and turnip greens. But unless you live in the South, you've probably done little more with greens than sprinkle spinach on a salad.

If that's the case, you're missing out on wonderful side dishes and main dishes.

We won't dwell on the health benefits because they've been so widely documented, from their huge vitamin and mineral content to those very important phytochemicals. They are important for cancer prevention.

In parts of the world, where vegetarianism is a way of life, people meet their daily calcium needs not by drinking milk but by eating greens.

To cook any kind of greens, clean them well, cut them up, and boil for about 4 minutes. Even better, put them in the microwave for a couple of minutes. For large-leafed greens like Swiss chard, run a sharp knife alongside the stem and center rib, separating the leaf from the stem.

Sauteing in olive oil and with garlic cloves and red-pepper flakes is also recommended.

Try this delicious recipe.

Creamed Swiss chard with onions

In a large no-stick skillet over medium heat, warm 1 teaspoon of olive oil. Add 1 medium onion, sliced.

Cook stirring frequently for 5 to 6 minutes or until softened.

Add 1 pound of Swiss chard, cut into bite-size pieces. Cover and cook for 3 to 4 minutes, or until the chard starts to wilt.

Sprinkle with 1 tablespoon of all-purpose flour and gradually add 1 cup of canned evaporated skim milk.

Cook 2 to 3 minutes or until the sauce thickens. Add 2 teaspoons grated Parmesan cheese and a sprinkle of ground nutmeg. Stir to mix.

Makes 4 servings.

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