1. Remove the center stems from all the greens and slice the leaves into small ribbons. In a large pot, add the olive oil on medium heat.
2. Add the onion and garlic, and cook until the onions are translucent. Next, add the salt and pepper. Add the kale, mustard greens, collard greens, and turnip greens.
3. As the greens begin to wilt, add the vegetable broth. Cook for 10-15 minutes. Add the Swiss chard. Simmer for another couple minutes. Serve.
Source of recipe: I wrote the recipe. For more information, please see my blog here: http://veganmiss.blogspot.com/2011/11/vegan-thanksgiving-feast-part-four... [1]