• 1 tablespoon olive oil
• 4 medium onions, peeled and cut into 1/4" rings
• 1/2 cup mushrooms, thinly sliced
• 2 tablespoons margarine
• 1 teaspoon sugar
• 1/2 cup red bell pepper, thinly sliced
• 1 (12 oz.) package Manischewitz Egg or Yolk Free Noodles
• 4 cups Manischewitz Chicken Broth

• one pound fresh spinach
• 1 head of bitter greens such as kale rappini or chicory
• 1 pound Napa cabbage
• 1 pound bok choy
  
  
  
  
  

1. Heat oil and 1 tablespoon margarine in a skillet over medium-high heat. Add onions and sugar and cook, stirring occasionally, until well-browned. 

2. Remove onions and add red pepper and mushrooms, adding the smallest amount of oil, if necessary, sautéing, until mushrooms just start to soften. 

3. Return half the onions to skillet. Add Manischewitz Chicken Broth and bring to a boil. Cook over high heat for 10 minutes, scraping bottom of pan occasionally. Season to taste with salt and pepper. 

4. Cook Manischewitz Egg or Yolk Free Noodles in boiling water until al dente. Drain. Add to broth, simmer for 2 to 3 minutes. Add greens, cook, covered until wilted, about 1 to 3 minutes, depending upon greens chosen. 

5. Stir in remaining margarine. Put in serving bowl and top with red pepper and mushroom slices and remaining onions. 

. Serves 6 to 8.