Step 1

Sauté onion in olive oil over medium heat for about 3 minutes or until onions become translucent. Stir in garlic and crushed red peppers. Continue cooking for about 1 minute.

Step 2

Add broth, escarole, fresh spinach and prepared collard greens to the pot and continue cooking over medium high heat bringing liquid to boil until greens begin to wilt. Turn heat to low and simmer greens for about 15 minutes or until all greens are tender.Transfer greens to a serving bowl. Sprinkle with fresh grated parmesan cheese and serve immediately.