braised cabbage, carrots and greens

Things you'll need:

Large stock pot or braising dish with lid

Medium mixing bowl
Strainer or two for rinsing and drying veggies and greens

Ingredients:

1/2 head of green cabbage
1/2 head of purple cabbage (or only one of either, your call)
2 medium yellow or sweet onions
1 bunch collard greens
1 bunch kale
2 medium carrots
3 tbsp oil (avocado or olive)
1/4 cup stock (chicken, beef or veggie)
1/4 cup red wine (nothing too sweet)
1 tbsp salt
1 tbsp pepper
1-2 limes or 1 large lemon

Prep:

• Rinse cabbage and carrots, set aside to dry
• Rinse each leaf of kale and greens individually to remove earth, set aside to dry
• Pre heat oven to 350 degrees
• Add oil to cooking dish
• Cabbage: remove the core, cut into 1" wide strips, place the cabbage in a layer over the oil
• Kale and greens: remove the stems, then cut the leaves into strips about the same size as the cabbage, add the leaves over the cabbage
• Onions: Remove the outer peel, cut into thin-ish slices and cover the greens
• Carrots: cut into 1" sized pieces and toss over the onion
• Add the stock, wine, salt and pepper to the cooking dish

Cooking:

• Cover the dish and place in the oven
• After 45 minutes, remove the dish, uncover and add 1/2 of the fresh citrus juice and stir everything around, not worrying about layering anymore
• Cover and put back in oven
• After 45 minutes, remove the dish, uncover and place back into the oven
• After 10 minutes, remove the uncovered dish, add remaining citrus, stir and serve