1/2cupvegetable broth(I used Imagine’s No-Chicken broth)
1/2small red onion, thinly sliced
1/2tablespoonminced ginger root
10ouncesgreens(about 2 small bunches mustard, turnip, or collard greens), stemmed and chopped*
1teaspoonwhite balsamic vinegar
Prepare your vegetables beforehand because this recipe moves fast. Wash greens well, remove and discard large stems, and coarsely chop leaves.
Heat a large, deep non-stick skillet. Add 2 tablespoons of the vegetable broth and the onions. Cook until onions soften, about 3 minutes. Add garlic and ginger and another splash of broth, if needed. Cook for another 2 minutes.
Add 1/4 cup of broth and stir in the paprika. Add the greens and stir quickly before covering tightly. Cook until greens wilt but retain their vivid color, stirring and adding more broth as needed to keep them moist. Stir in the vinegar, cranberries, and salt to taste. Serve hot.