Directions

1. Rinse and chop all greens thoroughly.
2. In a large pot, heat oil over medium heat.
3. Add onion, celery, and garlic; cook until softened.
4. Add chopped greens, stirring to wilt slightly.
5. Pour in vegetable broth and add thyme and bay leaf.
6. Bring to a boil, then reduce heat and simmer uncovered for 1 to 1.5 hours, stirring occasionally.
7. Add parsley, green onions, salt, and pepper; cook an additional 10 minutes.
8. Remove bay leaf and adjust seasoning.
9. Serve hot over cooked rice.