Adapted from Food and Wine, June 2013; try the basic recipe and then change it up based on what your taste preferences are and what you have on hand. Serves 4

In a large skillet. cook the diced bacon in the olive oil over moderate heat, stirring, until golden, about 3 minutes. Add the shallot or onion, chile and mustard seeds (unless prepared mustard), and cook until softened, 2-3 minutes. Add the greens, season with salt and pepper and cook tossing frequently, until wilted and tender, 5 to 6 minutes. Stir in the vinegar and serve.

In a large bowl, whisk 8 eggs with 2 ounces shredded Manchego cheese. Stir in the sautéed greens and season with salt and pepper. Heat 2 Tablespoons canola oil in a large ovenproof skillet. Add the eggs and cook over moderate heat until the eggs are nearly set, 3 minutes. Broil for about 2 minutes, until lightly browned on top. Slide onto a plate, cut into wedges and serve.

Cook 3/4 pound of rotini pasta, reserve 1/2 cup cooking liquid. In a large skillet, cook 1 minced garlic clove in 2 Tablespoons olive oil over moderate heat until fragrant. Add the pasta, 6 Tablespoons crème fraiche or heavy cream, the sautéed greens, and the pasta cooking water. Cook, tossing, for 2 minutes. Stir in 1/4 cup freshly grated Parmesan cheese and serve.

In a medium pot. heat 1 teaspoon olive oil. Add 1/4 pound Andouille sausage sliced in half moons and cook over moderate heat until browned, 5 minutes. Add 1 15-ounce can drained and rinsed butter beans(or other beans you like), 5 cups low sodium chicken broth, and the sautéed greens. Bring to a boil, then simmer for 5 minutes. Stir in 1 cup cooked rice or quinoa and serve.