Ingredients:
1 bunch kale or chard or combination
1Tbsp oilive oil, enough to coat bottom of large frying pan
1/4 cup water
1/3 cup chopped pecans
1/3 cup dried cherries (or cranberries)

Method:
Rinse and chop greens into small strips. Add oil and water to frying pan and preheat on medium-medium high. Add greens and cover, simmering for about 10-15 minutes until wilted. Meanwhile, roast pecans in oven at 400 for no more than 5 min, just until lightly browned. After greens have wilted and darkened, add cherries and roasted nuts to pan. If all water has boiled away, add additional 1/4 cup water. Cover and heat for additional 2-3 min. Remove from heat, stir, and serve.

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