Use the greens interchangeably; preparation takes a few extra minutes, but since the recipe takes only a couple of minutes to cook, it is still fast. Also, with such brief cooking, the nutrients stay at optimal levels.

Rinse off the greens in cold water. Remove the stems but don't throw them out. Make a pile with the leaves and cut in half. Double up the pile and cut again. You should now have a tall pile of greens that fit in your hand. Using a sharp knife, carefully cut the pile into tiny slivers (1/8"). This takes 5-10 minutes so be patient and watch out for your fingers!Now you need to soften up the stems. Turn your knife over and using the handle, bang along the length of the stems. Now put the stems together and chop into tiny pieces. Combine with the leaves. Put the greens into a medium size bowl. Add salt, coconut and optional ingredients. Mix gently with a spoon or your hands for a minute or two. Heat up the oil in a medium sized skillet. Add greens and cook for 1-2 minutes, mixing constantly to cook evenly. Susantha says "Cook until it smells good!"