This is an easy, quick way to cook greens of any kind. Mix collard, chard, spinach, kale, turnip greens, broccoli, bok choy, or zucchini together for a colorful side dish or serve over rice for a full dinner.  

• ½ cup vegetable broth 
• 1 small onion, diced
•   1 jalapeño pepper, seeded, finely diced
•   1-2 cloves garlic, finely minced
•   6 cups greens, chopped to be about the same size
•   2 tablespoons red wine vinegar 
•   2 tablespoons soy sauce
•   Pinch red pepper flakes
•   ½ teaspoon Deb’s Seasoning (page 269) 
•   1 teaspoon salt
•   Freshly ground pepper

Heat a large nonstick skillet to medium-high. Add vegetable broth with onions, peppers and garlic and cook until tender.  Add greens with red wine vinegar, soy sauce, red pepper flakes, salt, Deb’s Seasoning and cook until liquid from the greens is beginning to brown. Taste for salt and add freshly ground pepper. Serve.   

Hint:

When buying greens look for brightly colored leaves with stiff stems without brown spots or wilting.