Since I had to throw out a bag last week, partly from not knowing what to do with them, I worked on a good summer recipe. For better or worse I associate greens with fall and winter - sauteed with oregano and cumin and served with mashed sweet potatoes and blackened catfish is our favorite. But here's a great summer recipe that I took to our last picnic.

Greens in a Sweet and Sour Sauce

Any amount of greens - I used the bag of braising greens from the CSA plus the kale and about half the radish greens. You can use beet tops, Swiss Chard, spinach - anything

Saute an onion in a good amount of olive oil.

Add the greens which you have washed. Cut the large leaves into strips.

Add water or stock and some minced garlic, salt and pepper. Cover and steam for about 10 minutes or until it has all wilted down a bit.

Add vinegar (whatever kind you like) and honey in approximately equal amounts, a couple tablespoons should do it, depending on the amount of greens. Add more olive oil if it looks dry.

At this point you could add herbs, spices, red pepper flakes, etc.

Cover and cook for another 10-15 minutes.

Add a handful of currants or raisins and let cool to room temperature.

Taste. You should taste both the sharpness from the vinegar and sweetness from the honey. Correct salt and pepper, if needed.

This dish is best at room temperature. It is great on toasted bread.