| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 bunch mustard greens, cleaned
- 1 bunch turnip greens, cleaned
- 1 bunch kale, cleaned
- 1 bunch Swiss chard, cleaned
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, thinly sliced
- 4 cloves garlic, thinly sliced
- Kosher salt and freshly ground pepper
- 1 1/2 cups chicken broth
Instructions
- Remove the center stems from all the greens and slice the leaves into 1/2-inch ribbons. Pour the olive oil into a large Dutch oven set over medium-high heat. Once hot, add the onion and garlic and saute until tender and fragrant, about 4 minutes. Season with salt and pepper.
- Stir in the ribbons of mustard greens, turnip greens and kale in batches, adding the next batch as the one prior wilts down. Once those three greens are added to the pot, pour in the broth and cook 15 minutes. Then add the ribbons of Swiss chard and cover with a lid. Let simmer 5 more minutes. Taste for seasoning. Spoon the greens into a large serving dish.
Nutrition Facts
| Calories | 111 calorie |
| Total Fat | 5.5 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 0 milligrams |
| Sodium | 220 milligrams |
| Carbohydrates | 14 grams |
| Dietary Fiber | 4 grams |
| Protein | 5 grams |
| Sugar | 2 grams |
Reviews
This is my second try cooking winter greens. The first time I added balsamic vinegar after the cooking was completed. It did not get high marks from my family members. For this recipe, I used stronger chicken broth by adding Vegeta. The family members gave higher scores to this recipe. Overall I recommend the recipe. However, it needs to be noted that it doesn’t have a very strong flavor; it is perfect as a side dish to turkey with gravy.
This was a great blend of greens with good flavor. My fiance did not want to try it, but he always takes a bite of his veggies to humor me – he ended up going back for seconds!
This was delicious! Even my dad loved it who has never enjoyed a pot of greens without some sort of pork product. I use many of these greens to make smoothies but I love having this recipe to enjoy them cooked as well.
I’ve eaten greens all my life, so I was excited to try this. Unfortunately, both my husband and I felt that this was missing something. They were good, but needed something else. Next time maybe I will saute in bacon drippings, or maybe add some balsamic vinegar.
Great recipe! I could not find all the greens, but with the ones I found, the recipe turned out really good. My guests loved the dish and had seconds. I promised to do it again.
This was my first time sauteing any greens whatsover, so to me it took more than “easy” effort, especially since I didn’t know where to find swiss chard (of course I found it at Harris Teeter. It came out pretty good though, served it with white rice. My 3yr old enjoyed it, and so did my 30yr old (husband,lol, so all in all I say great!
I got everything except the turnip greens in my produce box this week. Decided to try this… So good! I served it on top of cooked quinoa and it made the perfect busy weeknight dinner. Even my most picky eater loved it!