No sausage fest at this picnic. Vegetarian fare packed with flavor, especially the greens.

These tasty side dishes are so easy that I made both at the same time. Yukon Gold Potato Salad in Balsamic Vinaigrette with scallions and mixed greens sauteed in butter with mustard and honey.

The greens include kale and collards, chard and beet greens. Kale and collards are different varieties of the same species of cabbage (mustard family) and chard and beets are different varieties of the same species (in the same family as spinach, amaranthaceae).

The tangy zip of mustard with the pure sweetness of honey combine with the sweet and savory sides of butter and balance the very mild bitterness of these greens. It's best not to cook them too long, so that they retain their flavor, vitamins, minerals, nutrients, fiber, and texture.