1.   Meanwhile, in a large skillet, heat oil and quickly saute greens until just wilted.

2.   Nice served with bulgur pilaf or rice and sauteed greens.

3.   Serve with steamed sticky rice and sauteed greens.

4.   The day before, bake the squash, make the polenta, shred the cheese, and wash and saute the greens.

5.   Then, to provide some contrast to the bright red juice and white fish, I saute fresh greens, like Swiss chard, stirring in cubes of beet.