Ingredients

4 ounces dandelion greens diced into bite-sized pieces

4 ounces swiss chard greens, diced inot bite-sized pieces

4 ounced lacinato kale, stems removed and torn into bite sized pieces

4 ounces red Russian kale, stems removed and torn into bite sized pieces

4 ounces beet greens, stems removed and torn into bite sized pieces

2 tablespoons olive oil

4 ounces hot Italian sausage, removed from casing and crumbled

1 cup sliced yellow onion

1 tablespoon minced garlic

1 1/2 cup chicken stock or canned chicken broth

1/2 teaspoon salt

Directions

Toss all prepared greens into a large mixing bowl and combine well.

Set a deep 12 inch saute pan over medium-high heat.  Add the olive oil to the pan, and once it's hot, add the crumbled sausage.  Cook until the sausage is well browned and most of the fat is rendered from it, about 4 minutes. 

Add the onions to the pan to cook, stirring often until tender, for 3-4 minutes.  Stir in the garlic and cook for 30 seconds.  Add the greens, in batches if necessary, and cook, stirring frequently, until they begin to wilt.  Then add the chicken stock and bring it to a simmer.  Cook until the greens are tender and most of the liquid has evaporated, 7-10 minutes. 

Stir in the salt, and serve hot.