Glorified Greens With Red Peppers

Recipe Ingredients

2 cups	125g / 4.4oz	Diced onion
2 tablespoons	30ml	Olive oil
3 cups	438g / 15oz	Diced seeded red pepper
2 tablespoons	30ml	Minced garlic
2 cups	474ml	Vegetable stock
		= (or water)
2 lbs	908g / 32oz	Greens - triple washed,
		Stemmed, and roughly chopped
		= (can be one type or a mixture of
		Collards, kale, turnip, mustard, etc.)
2 lbs	908g / 32oz	Spinach, beet greens, or
		Rainbow Swiss chard - triple washed,
		Stemmed, and roughly chopped
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/4 teaspoon	1.3ml	Crushed red pepper flakes
1/8 teaspoon	0.6ml	Cayenne pepper
		Garnishes
		Hot pepper sauce - if desired
		Cider vinegar - if desired

Recipe Instructions

In a large non-stick skillet, saute the onion in olive oil for 5 to 7 minutes, or until soft and lightly browned. Add the red peppers and garlic, and saute an additional 2 minutes. Add the vegetable stock and bring the mixture to a boil.

Add the collard greens to the pan, in batches, covering the pan to help them wilt. When all of the collard greens have been added to the pan, cover, reduce the heat to medium, and cook for 5 minutes.

Add the spinach to the pan in batches, using the same procedure as with the collard greens, and cook for 5 minutes. Add the remaining ingredients, except for the garnishes. Cover and cook an additional 3 minutes or until the greens are tender.

Taste and adjust the seasonings, if needed. Serve hot pepper sauce and/or cider vinegar along with the greens for topping individual servings.

This recipe yields 8 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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