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SERVES:
4

INGREDIENTS:

approx. 8-10 cups chopped collard greens
approx. 4-6 cups chopped beet greens (see hints below)
3/4-1 cup diced onion
3-4 Tbs butter

1 large minced clove garlic
1 cup chicken stock
black pepper to taste
3-4 tsp white, red or cider vinegar

toasted country bread as needed (4-8 slices)
Dijon mustard to taste for toast
approx. 6-12 ounces sliced smoked ham

PROCEDURE:

Rinse the greens really well and keep them separate and then rough chop them, removing the tough stems from the collard greens before chopping.

Get the cooking started by sauteing 3/4 - 1 cup diced onion in 3-4 Tbs of butter to soften.

At that point, add 1 large minced clove of garlic and add the collard greens. Then add 1 cup chicken stock, bring it up to a simmer and put a lid on top and cook them for 10 - 15 minutes to get them to start softening up, then add the beet greens.

Make sure the pot is not drying out as you're doing this and, after you have added the beet greens, it only needs to go for another another 5 - 10 minutes with the lid on top.

At this point you'll want to toast some long slices of baguette or other county bread and then, once the beet greens have wilted down, add a crack of black pepper and a little splash of vinegar and it is time to eat.

Spread some Dijon mustard over the toasted bread and top that with some sliced smoked ham, and then serve it along side or right underneath the braised greens in a large shallow bowl.

HINTS:

Use just one type of green for a total of 12- 16 cups.