braised collard greens with rainbow roots

By Jody

Ingredients

• 1 bunch collard greens
• 1 small red beet
• 1 small golden beet
• 1 small turnip
• 1 medium carrot
• 1 1/2 T evoo
• 1/2 medium onion, sliced into half moons
• 2 cloves garlic, crushed
• 2 T water
• 1 T tamari
• 1 T sherry or white wine

Preparation

Step 1

wash greens and shake dry. remove tough stems and discard. stack leaves, roll and cut crosswise into thin ribbons. wash beets, turnip and carrot, but do not peel; cut into fine matchsticks.
heat large heavy skillet over medium flame. add oil and heat for a few seconds. add onion, stirring frequently until translucent, about 7 minutes. add beets, turnip,and carrot and stir to coat about 1 minute. add greens in portions, allowing them to wilt a bit before adding more. stir greens to coat in oil and vegetable mixture. add garlic, water, tamari and wine. stir to combine; cover 5 minutes or until greens are wilted but still retain bright green color. remove from heat and season with salt and pepper. serve immediately