1 pound tatsoi1 bunch beet greens 3 tablespoons grapeseed or canola oil 2 tablespoons drained capers 1/4 to 1/2 cup pitted olives, chopped 1 tablespoon garlic, minced Balsamic vinegar or lemon juice Salt and freshly ground black pepper

Separate the leaves from the stems of the tatsoi and beet greens. Trim the stems as necessary, then cut them into roughly 1-inch pieces; rinse everything well. Put the oil in a large skillet over medium-high heat. When hot, add the stems and cook, stirring occasionally, until they just lose their crunch, about 3 minutes.

Add the greens and about 1/2 cup water. Cook, stirring occasionally, until the liquid evaporates and the stems become very tender, about 3 minutes more. Stir in drained capers, olives, and garlic. Cook for another minute or so, stirring, then add lemon juice or balsamic vinegar to taste. Sprinkle with salt and pepper and serve immediately.

Adapted from cultivarlatierra.blogspot.com