Hearty Winter Greens Saute

1. 1

   Remove the center stems from all the greens and slice the leaves into 1/2-inch ribbons.

2. 2

   Pour the olive oil into a large Dutch oven set over medium-high heat.

3. 3

   Once hot, add the onion and garlic and saute until tender and fragrant, about 4 minutes.

4. 4

   Season with salt and pepper.

5. 5

   Stir in the ribbons of mustard greens, turnip greens and kale in batches, adding the next batch as the one prior wilts down.

6. 6

   Once those three greens are added to the pot, pour in the broth and cook 15 minutes.

7. 7

   Then add the ribbons of Swiss chard and cover with a lid.

8. 8

   Let simmer 5 more minutes.

9. 9

   Taste for seasoning.

10. 10

    Spoon the greens into a large serving dish.

11. 11

    Photograph by David Malosh

* Per serving · 4 servings · Values may vary.