(1) Wash the green tops thoroughly and chop into large pieces. You can also chop and include onion and garlic tops and the tough stalks of red Swiss chard, and the stems of cilantro. Essentially use any part of the plant that is generally too tough or bitter to eat.
(2) Put vegetable greens and stalks in a large stew pot.
(3) Fill half of the pot with veggie broth, or low salt organic chicken broth. Fill the rest of the pot with water.
(4) Bring to boil then simmer until the green are tender and the water has taken on the color of the veggies.
(5) Remove from burner.
Option: If you wish, you can process the cooked greens in a food processor and add back to the pot in the next step. Or if you don’t like the actual taste or texture of the greens, remove them for your compost pile knowing you have extracted the nutritional and herbal essence through cooking.
(6) Chop vegetables (bottoms) such as beets and carrot, and green leafy vegetables such as the leaf of Swiss Chard, kale and add them to the veggie broth.
Option: For protein add 2-3 cups of your favorite beans (be sure to soak them overnight so they will cook fast), 1-3 cans of cooked canned beans (look for BPA free cans), or a cup of favorite nuts very finely chopped.
(7) Bring to boil then let simmer until the vegetables you just added are tender.
Enjoy with a nice salad or by itself for a super powerful boost of energy.