While we were honeymooning in Asheville, I discovered a new potential breakfast food that I actually like - greens! We happily ate greens for breakfast several mornings at The Green Sage.  (We ordered the "Green Sage Plate." Their shiitake gravy is also to die for. Mmm....)

As a general rule, I don't like breakfast foods, so I don't eat breakfast.  But every bit of nutritional advice I've read - both Eastern and Western - stresses how important breakfast is.  *sigh*  What to do? Now it occurs to me (in the middle of the night *sigh*) that maybe I can eat some tasty greens for breakfast.  I especially like mustard greens. :)  But collards are pretty good, too.  And I like "chrysanthemum greens"  also.  Luckily it appears that some kind of green is in season for most of the year in North Carolina. (NC Fruit & Veggie Availability Chart)

I'm almost too lazy to make green tea in the morning, so anything I even consider preparing in the AM had better be dirt simple.  So now I'm wondering about cooking greens overnight in a crockpot.  I found a recipe that looks promising*, but it says to cook the greens for 6 hours.  Um, I'd like to sleep more than that. :P  I'm concerned that longer than 6 hours will render them into algae-like sludge. Eew.  Well, I guess there's one way to find out ...

I also wonder if cooking the greens for so long will destroy all the nutrients in them.  I'm primarily considering "breakfast greens" because they're tasty, but a close second is their nutritional value.  

*without the turkey and the brown sugar.  The addition of onion, garlic, and pepper flakes sound tasty, though.
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