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2  tablespoons ginger julienne

1  large onion, minced

1  tablespoon sliced garlic

1  pound kale, cut 1” pieces

1  pound Swiss chard, cut 1” pieces

1  pound mustard greens, cut 1” pieces

1  cup chicken stock

¼ cup balsamic vinegar

Salt & pepper to taste

Olive oil to cook

Preheat oven 350*

In a large oven pot with a lid, coat with olive oil and sauté ginger, onions and garlic over medium heat.  Add greens and pack them in the pot.  They will shrink in the oven.  Season well, add chicken stock and vinegar.  Cover and place in oven for 45 minutes.  Check after 20 minutes verify flavor and stir.