Cooking greens for lunch

I've been making a concerted effort to eat more healthily over the last four or five months, and it's been paying off. I'm down 13 pounds since March, and am feeling better than I have in forever.

A big part of why this has been so relatively easy is that I'm working from home. I can prep and eat food as the day goes on, and not have to have it all done in time to leave in the morning. Of course, this didn't help me all last fall and winter when I was making cookies all day and eating them, but then something clicked and I started realizing I could use my proximity to the kitchen all day long for good instead of evil.

The upshot of all of this is that I'm eating a lot more greens than I have before. I put them in green smoothies (favorite recipe: raw baby spinach, cucumber, blueberries, optional protein powder, water), but I've also been cooking with them. For some reason lunchtime is now associated with sauteed greens for me, and three days a week I make some variation of: green beans, garlic, walnuts, zucchini or bell pepper, and greens (chard, red chard, rainbow chard, kale, spinach, bok choy), and maybe a protein (chicken or sausage or shrimp). Sautee in a little olive oil, season with sea salt, then eat while watching Days Of Our Lives.

This picture is of my lunch last Friday, which consisted of green beans, walnuts, chopped garlic, sliced zucchini, and a really nice chard from Living Stones Community Farm, which sells at the farmers market I can walk to:

Sauteed greens

How can you not feel good eating this almost every day?

Who else is cooking greens this summer? What do you do with them?