Recipe for Glorified Greens with Red Peppers 
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Yield:
8
Ingredients:
Amount Ingredient
2 cup diced onion
2 tbl olive oil
3 cup diced seeded red pepper
2 tbl minced garlic
2 cup vegetable stock
(or water)
2 lb greens triple washed,
stemmed, and roughly chopped
(can be one type or a mixture of collards, kale, turnip, mustard, etc.)
2 lb spinach, beet greens, or
rainbow Swiss chard triple washed,
stemmed, and roughly chopped
1/2 tsp salt
1/4 tsp freshly-ground black pepper
1/4 tsp crushed red pepper flakes
1/8 tsp cayenne pepper
----------------- GARNISHES ----------------
Hot pepper sauce if desired
Instructions:
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.

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