• 1-2 bunches of greens, clean & rough chopped—I used one each of beet greens and Swiss Chard, 8-9 cups. These are both tender greens and quick equally as quickly
  • 1 medium onion, chopped
  • 5-6 cloves roasted garlic, or 2-3 fresh garlic, minced
  • Vegetable broth
  • Better Than Bouillon Seasoned Vegetable Base, reduced sodium (optional)
  • 1/2 sliced red apple (optional)
  • Salt and pepper as desired

Heat a large skillet, I prefer non-stick, and add the chopped onion. Dry sauté, adding a bit of broth to prevent sticking and to deglaze the pan as the onions turn golden. Stir in the roasted or fresh garlic, and a bit more broth. Cook 1 to 2 minutes. Add a scant teaspoon of Better Than Bouillon (optional) and stir with a few tablespoons of vegetable broth.  Stir in the sliced apple pieces (optional), and the greens. Turn the greens in the pan to distribute the onion mixture into the greens.  Add a bit more broth, cover, and cook on medium heat until wilted but still deep green.  Approximately 5-8 minutes.

When finished, uncover and quickly cook down any soupy broth to concentrate it. Taste and season as desired.  If you used the Better Than Bouillon, it may have all of the seasoning you need.  If not add salt (or salt substitute that you enjoy), and fresh ground pepper.

Serve as a side for any main dish, they add a nutritious punch and go with just about anything.