Green Leafy Moroccan Medley

• 1 tablespoon minced garlic
• 1 1/2 cups diced onions
• 2 cups sliced mushrooms
• 1 red bell pepper, seeded and chopped
• 1 tablespoon ground coriander
• 1 tablespoon cinnamon
• 1 tablespoon ground cumin
• 1 teaspoon crushed red pepper
• 2 cups fire roasted tomatoes, low sodium or no salt added
• 4 cups mustard greens, tough stems removed, leaves chopped
• 4 cups collard greens, tough stems removed, leaves chopped
• 1/4 cup currants

1. In a large soup pot, heat 2 tablespoons of water over medium high heat and add the garlic and onions. Cook and stir for 5 minutes. Add the mushrooms, pepper, spices and a little more water if needed. Cook and stir for another 5 minutes. Add all the remaining ingredients and simmer, covered on medium low heat for 10 minutes or until the greens are tender.

garlic, onions, mushrooms, red bell pepper, ground coriander, cinnamon, ground cumin, red pepper, fire roasted tomatoes, mustard greens, collard greens, currants

Taken from www.epicurious.com/recipes/member/views/green-leafy-moroccan-medley-50169084 (may not work)