We get good varieties of greens all year around in our grocery and I end up buying at least two different types every week. The green leafy vegetables have a high nutritional value and are extremely rich in antioxidants, good source of iron and calcium. The only problem is that they have a small shelf life and need to be used up pretty fast. This recipe comes handy when lots of greens need to be used. Also this is a quick fix recipe and does not require too much babysitting. The time consuming part however is the thorough cleaning of…