Enjoying Winter Greens
By Rachel Spensatelli
Did you know that you can garden year-round in Tennessee?  People usually think gardening equals spring and summer, but there are many great things you can grow during the fall and winter months, too.  The recipe I am sharing consists largely of items Iâ€TMve got growing in my garden throughout the fall. Winter Greens Recipe
Ingredients:
1 bunch mustard greens, cleaned 1 bunch kale, cleaned 1 bunch Swiss chard, cleaned 1 bunch beet greens, cleaned 2 tablespoons extra-virgin olive oil 1 large yellow onion, thinly sliced 4 cloves garlic, thinly sliced Kosher salt and freshly ground pepper 1 cup apple cider  Method:
Remove the stems from greens and slice the leaves. In a large pot on medium heat, add olive oil and sauté the onion and garlic until the edges begin to brown, about five minutes. Add mustard greens, kale, Swiss chard and beet greens in batches, adding the next batch as the prior one wilts down. Add apple cider, reduce to simmer and cover for 45 minutes or until tender. Season with salt and pepper.  Taste for seasoning. Spoon the greens into a large serving dish. Enjoy! (byline coming)