1 bunch kale
1 bunch mustard greens
1 10-oz. package fresh spinach
¼ cup olive oil
1 medium yellow onion, chopped
½ cup red peppers, diced
½ cup green peppers, diced
1 tablespoon garlic, minced
2 teaspoons dry mustard powder
3 tablespoons Braggs Liquid Aminos
1 tablespoon Red Wine Vinegar
1 tablespoon onion powder
1 tablespoon Vege-Sal Seasoning
1 teaspoon green Tabasco peppers (2-3)
2 cups water
Wash greens thoroughly and chop into
bite-sized pieces. Set aside in
colander. In large stockpot or 8-quart
pot, sauté onions, red and green peppers, and garlic in the olive oil over
medium heat until tender (5 minutes). Add one-half of the chopped greens to the pot and toss until coated with
the olive oil mixture. Add the remaining
greens and coat by stirring well 2-3 minutes.
Add dry mustard, liquid amino, red wine
vinegar, onion powder, Tabasco peppers, Vege-Sal, and water. Bring to a boil, turn heat on low.
Simmer 1 hour 15 minutes until tender.
Serve with multi-grain cornbread.