Wilted Summer Greens

 (Greene on Greens & Grains by Bert Greene)

4 T. (1/2 stick) unsalted butter	1/4 t. ground ginger
1 large onion, minced	4-5 c. (2-3 lbs) trimmed, roughly chopped mixed greens such as chard, collards, turnip, blanched mustard, dandelions, arugula, sorrel
1 large clove garlic, minced
2 medium tomatoes, peeled, seeded, roughly chopped
½ c. chopped fresh basil
Salt & freshly ground black pepper

Melt the butter in a large saucepan over medium-low heat.  Stir in the onion; cook 1 minute.

Stir in the garlic; cook until golden, about 5 minutes.

Add the tomatoes, basil, and ginger; cook uncovered , stirring occasionally, until slightly thickened, about 5 minutes.

Stir in the greens and cook, covered, until wilted, 3-4 minutes.  Add salt and pepper to taste. Serve hot or at room temperature.