Leafy greens are, calorie for calorie, the most nutritionally dense and amazing foods that we've got.  We should be eating them every single day.  

Not that I do that.  But I have in the past and, let me tell you, it makes a difference in the way that you feel.  So, in the interest of getting myself to make them much more often, this recipe will be the start of a sporadically updated leafy green series.  

This is adapted from Greens Glorious Greens by Johnna Alba and Catherine Walthers, of which I inexplicably own two brand new copies.  To win the extra copy, submit your favorite original or adapted leafy green recipe to DeliciouslyWise@Yahoo.com by August 5th, 2008.  The winning recipe will be posted and you'll be famous! (among a very small group of people who really appreciate whole foods...and blogs)   
  
Prep Time: 3 Minutes
Cooking Time:  10 Minutes
Yield:  4 Side Servings
Ingredients:
¾ Lb. Greens (Kale, Swiss or Rainbow Chard, Dandelion Greens, Spinach, etc.), washed and roughly chopped
1 Tbsp Sesame Oil
1-2 Cloves Garlic, minced or sliced
Sea Salt to taste
2 Tbsp Sesame Seeds, toasted in a hot, dry pan until golden
1/2 Lemon 

Bring two cups of water to a boil in large skillet.  Add greens, cover and cook for 2-5 minutes or until tender.  Drain, reserving cooking water to drink if greens are organic.  Wipe out the skillet and heat sesame oil over medium-low heat.  Saute garlic for about one minute or until golden.  Add greens, sea salt and sesame seeds.  Squeeze lemon over everything.  Stir to combine and serve immediately.