Heat 2T of the oil in a frypan over high heat. Cook onions until softened, then add peppers. Cook for about another 5 minutes until the edges start to char. Add greens, and cook until the volume decreases by about half. The greens should still be fairly crunch. Remove from pan and set aside.
Add the remaining 1T olive oil to the pan and heat. Add garlic and ginger and cook for about 30 seconds. Add stock and vinegar and bring to boil. Continue boiling until liquid has reduced to about half.
Add pepper/greens mixture back into the pan and mix to ensure garlic/ginger is spread evenly throughout.
Add Bragg's, stir, and serve hot!
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|Serving Size: 1 Serving (433g)|
|Recipe Makes: 4|
|Calories from Fat: 97 (59%)|
|Amt Per Serving||% DV|
|Total Fat 10.8g||14 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 98.7mg||3 %|
|Potassium 784.9mg||21 %|
|Total Carbohydrate 13.5g||4 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 8.3g|
|Protein 5.3g||8 %|
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Calories per serving: 164
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