Dress up your entree tonight by layering chicken over a bed of sautéed spinach then topping it with a simple sauce.

Have you noticed in magazines that sautéed greens are being tucked under entrees from chicken dishes like this to fancy steaks?

I had a big bunch of spinach and used that for this recipe. You can use any green you like, such as mustard greens or turnip greens, but make sure you drain those well before putting them on the plate.

If you have cooked the greens earlier, you can always give the drained greens a quick sauté in a hot skillet with a little olive oil or butter to warm them up before plating.

Corinne Cook is a columnist for The Advocate. Reach her at food@theadvocate.com.