Tis the season for deep, dark leafy and delicious greens. Here’s my spin on the traditional cooked greens. I added lots of color and mixed different types of leafy greens for a healthy and delicious side dish or stand alone.
1 medium yellow onion, chopped
3 black cloves garlic, chopped
½ yellow bell pepper, thinly sliced
½ orange bell pepper, thinly sliced
1 bunch collard greens
1 bunch curly kale
1 bunch rainbow chard
scant 1 cup chicken broth
1 small container cremini mushrooms, roughly cut
3 TBSP olive oil
2 TBSP coarse smoked sea salt
2 tsp black pepper
¼ cup sweet italian vinegar
Wash and dry collards, kale and chard. Remove large and thick stems from collards and kale. Next, roll collards length wise and cut. Repeat process for kale and chard. Set greens aside in large bowl.
In large braising pan, add olive oil and heat on medium heat. Add onions and garlic, saute until onions are translucent. Add greens into pan in thirds, stir after each addition. Add bell peppers, pour in chicken broth and cover with a lid. Reduce heat to low and let simmer about 15 minutes.
Remove lid, stir and add in mushrooms. Also add seasoning and vinegar. Additional salt may be added to taste. Cover with lid and let simmer about 10 minutes.
When greens are cooked through, remove from heat and serve.