- 3 tablespoons vegetable broth or water (possibly more, as needed)
- 1 pound assorted fresh leafy greens, stemmed if necessary, and coarsely chopped
- Pinch of salt
- 1 tablespoon extra virgin olive oil or a nut oil or seed oil
- ¼ cup dried sour cherries, cut into small pieces if large
- ¼ cup minced walnuts, lightly toasted
- Heat the broth or water in a medium-large skillet with a tight-fitting lid.
- Add the greens and sprinkle them very lightly with salt. Cover the pan and cook over medium heat for about 5 minutes, or until the greens wilt. (Check the level of broth or water after about 2 minutes, to be sure there’s enough liquid to prevent sticking or burning.)
- Transfer to a serving dish, and toss with the oil and cherries. Serve hot or warm, topped with the walnuts.