Good-Luck Greens

• 2 Tbs. olive oil
• 1 medium red bell pepper, diced (1 cup)
• 1 small jalapeno pepper, stemmed, seeded, and minced
• 1 medium head escarole ( 3/4 lb.), leaves rinsed and chopped
• 1 medium head kale ( 3/4 lb.), leaves rinsed and chopped
• 2 cloves garlic, minced (2 tsp.)

1. Heat oil in large, deep skillet over medium-high heat.
2. Add bell pepper and jalapeno, and cook, stirring often, 5 minutes, or until softened.
3. Add escarole, kale and garlic, and cook, tossing often, over medium heat until wilted, about 4 minutes.
4. Add 1/2 cup water, and cook 5 to 10 minutes, or until almost dry.
5. Stir in another 1/2 cup water, and cook 5 to 10 minutes, or until almost dry.
6. Add another 1/2 cup water, and simmer 5 minutes more.
7. (Greens should be tender and moist, but not soupy.
8. If not tender, cook a bit longer in a little more liquid.)
9. Season to taste with salt and pepper.
10. Serve hot.

olive oil, red bell pepper, jalapeno pepper, head, head kale, garlic

Taken from www.vegetariantimes.com/recipe/good-luck-greens/ (may not work)