Spicy Greens: Meatless, Slow Cooked and Damned Good! Recipe

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Ingredients

2 bunches of collard greens
1 head of kale
1 bunch of mustard greens or turnip greens or one of each, depending on how much you want to make
1 Tbsp olive oil
3-4 garlic cloves, chopped
1 medium yellow or sweet onion, chopped
1 green bell pepper, chopped
4c. vegetable broth, low-sodium preferred
1 tsp cayenne
1 tsp tellicherry
Pinch of cumin
1/2 tsp. Spanish/smoked paprika
Sea salt to taste
Add the remaining greens, 2 cups of vegetable broth and spices to the pot. Cover with lid and cook for about 2 to 2 and 1/2 hours
Cover with greens and pour in 4 cups of vegetable broth

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