But when he served the same dressing with microgreens at his restaurant in Midtown Manhattan, the greens wilted.

It isn't bad with swordfish or salmon, either, but since both of those are better when they are more fully cooked, the greens wilt somewhat.

When greens have wilted, add butter and half the cheese.

Stir, then cover and cook about 3 minutes, until the greens have wilted but are still bright green.

Stir until the greens have completely wilted, about 5 minutes.

When greens have wilted, add hot pepper flakes and just enough chicken stock to cover greens; reserve remainder to add during cooking.

Return the tofu to the pan with the greens and simmer for five minutes until the greens have wilted and the potato is tender.

Bake until the fish is cooked through and the greens have wilted, about 10 minutes.

Add the greens and the parsley to the pot and simmer 5 to 10 minutes, until the greens have wilted.

Add the greens and coriander to the pot and simmer five to 10 minutes, until the greens have wilted.