Cooked Spring Greens

The asparagus plants are finally starting to frond up in the garden after nearly a month of fresh asparagus every day.  The over-wintered fall spinach that has been providing fresh greens every day since late March is nearing the end of its run as the weather warms and it thinks about bolting.  Meanwhile the beets are up and need thinning, so we are now getting fresh baby beet greens.  The other day we added beet greens to the spinach and mushroom salad and last night I made cooked greens:

Put a little bit of olive oil in the large SS skillet and use it to saute one glove of finally minced garlic, add baby beet greens (some, as much as I picked tonight) and enough spinach greens to fill the skillet to way over-full.  Add some salt and cook over a highish heat with occasional stirring until the greens are all wilted.  Don't over do it; you don't want to make mush!  Remove from heat; top dress with tarragon vinegar.

OK, it's not really much of a recipe, but it was really delicious, a great way to eat a bunch of greens as an alternative to just having salad (also a great idea).

Birthday dinner mixed greens from Comment 2, below: