How often have you been told to eat green leafy vegetables but lacked simple recipes featuring greens? Here are two quick-and-easy recipes you can prepare at home.

Sautéed Collards and Tomatoes (from Simply Vegan, by Debra Wasserman)

(Serves 4)

1 teaspoon oil

1 pound collards, rinsed and chopped into bite-size pieces

2 ripe tomatoes, chopped

2 teaspoons lemon juice

½ teaspoon garlic powder

¼ teaspoon mustard powder

Sauté all the ingredients together over medium-high heat for 3-5 minutes (until greens are tender). Serve hot.

Bulgur, Corn, and Greens (from Conveniently Vegan, by Debra Wasserman)

(Serves 4)

1 cup bulgur (cracked wheat)

2 cups water

10-ounce box frozen corn kernels

½ pound greens (kale or collards), rinsed and chopped into bite-size pieces

½ teaspoon cumin

2 Tablespoons lemon juice

Cook bulgur in water in a large covered pot for 10 minutes over medium heat. Add remaining ingredients. Heat 10 minutes longer, stirring occasionally. Serve warm.

Both Simply Vegan and Conveniently Vegan are published by The Vegetarian Resource Group and in the USA only can be purchased online here: www.vrg.org/catalog