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1
Separate the greens from the beets, and the greens from the Kohlrabi.
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2
Reserve the roots for any of a thousand other uses.
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3
Wash, and wash again all the greens.
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4
But, for now, keep them separate.
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5
Thats about half the work done
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6
In a large stockpot heat the olive oil until it shimmers, add the mustard seeds and salt.
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7
Sautee on a high flame until fragrant ant the start to pop.
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8
@ 1 or 2 minutes
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9
add the sliced anise root, or anise seed,sauteed for another minute
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10
Add the onion and the garlic, and optional red pepper flakes.
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11
Sautee an aditional 2 minutes
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12
Add the leeks and celery, sautee for an aditional 58 minutes Roll the collard greens int a big cigar and slice into 1/2 inch slices
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13
Add the collard greens, and the optional olives, lower the flame to medium cover tighly with a lid and simmer for @ 810 minutes, addiing half cup water if youre nervous it might burn.
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14
Roll the Kohlrabi greens into a big cigar and slice into 1/2 inch slices
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15
Add the Kohrabi greens, stir the pot, &cover tighly and simmer for another 810 minutes.
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16
Roll the beet greens into a big cigar and slice into 1/2 inch slices
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17
Add the beet greens, stir the pot, cover tighly and simmer for another 810 minutes.
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18
Roll the mustard greens into a big cigar and slice into 1/2 inch slices
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19
Add the mustard greens.
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20
stir the pot, cover tighly and simmer for another 810 minutes.
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21
Roll the kale greens into a big cigar and slice into 1/2 inch slices
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22
Add the Kale.
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23
Stir the pot, cover tighly and simmer for another 810 minutes.
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24
Roll the spinach into a big cigar and slice into 1/2 inch slices
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25
Add the spinach stir the pot, cover tighly and simmer for another 35minutes
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26
Turn off the heat, and let it rest 5- 10 minutes
