Summer Greens with Roasted Vegetables

1. Coat broiler pan with non-stick spray and preheat broiler. Set a pot of water to boil for steaming the greens. Lay peppers and fennel in pan, broil 5-10 minutes until pepper skins blister and curl up.
2. Place greens in steamer basket over boiling water until just tender. Sauté onion and garlic until they begin to soften; add chard. Cook, stirring frequently, 2-3 minutes.
3. Add red pepper and fennel to chard mixture, along with a good splash or two of vinegar. Sprinkle on some bouillon, cook another minute or so. Serve with rice or pasta or as a side dish. Yummy with hot sauce!
Source of recipe: We made this for dinner tonight because there was a bunch of stuff from the farmers’ market in the fridge that needed to be eaten. Other greens would be fine in this, and if you had artichoke hearts or olives or summer squash, you could add those, too.