Ingredients:

• 5 cups collard greens
• 5 cups swiss chard
• 3 tablespoons butter
• 1 cup sweet peppers
• 1/4 cup jalapeño or other hot pepper
• 1/2 cup chicken broth

Directions:

• Chop the greens into one- or two-inch wide ribbons.  The easiest way to do this is to roll up the leaves and cut across.
• Remove the ribs and seeds from the peppers.  Cut the peppers into 1/4-inch pieces.
• Melt the butter in a skillet over medium heat.  When the foaming subsides, add the greens.  The greens will tower in the skillet.
• Using tongs, flip the greens so that the butter coats each leaf.  After a few minutes, the greens will be small enough that the lid will fit.
• Reduce the heat to low and add the peppers and chicken broth.  Stir briefly.  Put the lid on the skillet and let cook for 40 minutes.
• Serves two to four.  The recipe doubles easily.  Double all the ingredients.  Use a stockpot instead of a skillet to contain the raw greens.  The time and the amount of heat will remain the same.

---

Add this page to your favorite Social Bookmarking websites