“Stick out your tongue,” the acupuncturist said to me on my first visit. Dutifully, I obliged. “I see you eat a lot of greens,” she observed. Was it the kale in my teeth? Or the constant chlorophyll residue left on my tongue? It could have been both, as I am now known as “hardcore” by my boot camp buddies after confessing my morning breakfast of greens and eggs. I’ve come a long way, baby, when it comes to greens.

Greens in all shapes and sizes have come to my breakfast table ever since I started getting a produce box. Each week there seemed to be a never-ending supply. I had to find a way to eat them. Breakfast was the only meal where they were missing. So one day I added them to my morning repertoire. Now when I speak of greens for breakfast I start to sound like the guy from Forest Gump when he speaks of the many ways to eat shrimp. You've got your collard greens, kale greens, beet greens, and spinach. Then there's the arugula, the mustard greens, and the chard. You get the drift.

Quite simply, I sauté them in olive oil, add any of the following items below. Start simple with garlic and onion. Then expand using: