Vinegar Kale and Beet Greens

This recipe features three of the best lessons I've learned from my family regarding food:

Lesson 1: Making complicated dishes is the easiest way to accidentally add calories, sugars and other unhealthy extras to your meals. So keep it simple. (from my nutrition-savvy brother)

Lesson 2: Add vinegar. It's delicious. That's a straight-up fact. (from my momma)

Lesson 3: Don't waste anything. Ever. (again, from my momma, handed down from her momma)

All you need is:
Beet greens
Kale
White or apple cider vinegar
Salt

Chop up the kale and beet greens, stalks, leaves and all. Throw into a pan with a little water and cover, stirring occasionally until they begin to soften. Add in salt and a couple tablespoons of vinegar and let cook for another minute or two, until the stems in the mix have begun to soften, but the greens are still bright. Remove from heat and serve—makes a great side with any piece of grilled or broiled fish for your protein. Bon appetit!