Hearty Winter Greens Iris Recipes

Steps:

• 1. Remove center stem from cleaned greens and slice into 1/2 inch ribbons. Pour oil in large Dutch oven over medium high heat. Once it is hot add onions and garlic, sauté until fragrant, 4 minutes. Season with salt and pepper. Add all greens except swiss chard. Add in batches, as one batch wilts down add another until they are all in the pot.
• 2. Once all greens are in the pot add the broth and cook for 10 minutes. Then add swiss chard, cover with a lid and let simmer 4-5 more minutes. Taste for seasonings. Squeeze fresh lemon juice over all and serve.

Steps:

• Remove the center stems from the cleaned greens, and slice the leaves into 1/2-inch ribbons.
• Pour the oil into a large Dutch oven over medium-high heat. Once it's hot, add the onion and garlic, and sauté until tender and fragrant, about 4 minutes. Season with salt and pepper.
• Stir in the ribbons of mustard and turnip greens and kale in batches, adding the next batch as the one prior wilts down. Once all the greens are added to the pot, pour in the broth and cook for 10 minutes. Then add the ribbons of Swiss chard, and cover with a lid. Let simmer for 5 more minutes. Taste for seasoning, and add the lemon juice. Spoon the vegetables into a large serving bowl.