1 bunch kale (preferably "Dinosaur" variety), chopped into 1/2" width pieces
1 bunch chard, chopped into 1/2" width pieces
2 tablespoons butter
1 tablespoon apple cider vinegar
1/2 tsp salt
1/2 teaspoon black pepper
1/2 teaspoon curry powder
1/2 teaspoon italian seasoning
crushed red pepper flakes, to taste
Before chopping the potatoes, throw them in the microwave for 5 minutes. While those are going, heat olive oil at medium low heat in a stockpot.
Add garlic and let simmer a few minutes, then add the carrots along with the water to help steam them. Cover the pot for about 3 to 5 minutes, stirring occasionally.
Add the potatoes and cook for additional 3-4 mins to soften them more. Add the kale, and chard. Allow the kale and chard to cook down a bit by covering the pot once again for a few minutes.
Add the remaining ingredients. Mix well, cover, and continue cooking on low heat for about 5 more minutes, stirring occasionally. Do not cook the veggies too vigorously! The kale and chard should cook just to almost completely wilted. I like it a little bit crunchy not mushy.