Glorified Greens with Red Peppers

 
2 cups onion, diced
2 T. olive oil
3 cups red pepper, destemmed, deseeded, and diced
2 T. garlic, minced
2 cups vegetable stock or water
2 lbs. greens (can be one type or a mixture of collards, kale, turnip, mustard, etc.), triple washed, destemmed, and roughly chopped
2 lbs. spinach, beet greens, or Rainbow Swiss Chard, triple washed, destemmed, and roughly chopped
1/2 t. salt
1/4 t. freshly ground black pepper
1/4 t. crushed red pepper flakes
1/8 t. cayenne pepper
Garnishes: hot pepper sauce or cider vinegar, if desired
 

In a large non-stick skillet, saute the onion in olive oil for 5-7 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.

Serves 8

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett