Ingredients:
2 medium onions, diced
2 cloves garlic, minced
2 medium sweet potatoes, peeled and cut into 16 equal pieces
3 cups vegetable stock
4 cups turnip greens, kale, or other dark leafy green, washed, stems discarded
1/4 teaspoon cayenne pepper
1 1/2 tablespoons cider vinegar
1 tablespoon fresh thyme, optional
Kosher salt and freshly ground black pepper
2 tablespoons EVOO

In a medium sized pot, over medium heat, add the EVOO until shimmering.  Add the onions and cook until just beginning to color, 3 minutes.  Next add the cayenne pepper, and garlic and cook until fragrant, 1 minute.  Season lightly and stir to combine.  Next add the stock, vinegar, and thyme.  Bring to a simmer then add the chopped greens and sweet potatoes, cook, stirring occasionally, until the greens are tender and the potatoes cooked through. The potatoes will thicken the stock and also make it slightly sweet.  Season to taste.