Greens with Tomatoes and Lime
Chiffonade the Greens. This means cutting them into narrow strips across the leaf. You can do this by rolling several leaves together then slicing through all of them at once. Make the slices about 1/4" wide. Alternatively, roughly chop the greens.
Heat your pan over moderately high heat. Pour in the oil. Sautée the greens. This can take about 5-6 minutes. They should be starting to get tender, but retain a bit of texture. At this point the greens should be just a bit under-done. Toss in the onions into the greens and keep cooking. Add the tomatoes. Heat through very briefly. You want the onions and tomatoes to remain barely cooked. Add the lime juice and toss in the mint. Add pepper and salt to taste. Enjoy!