Start by washing and chopping the broccoli, green cabbage, and kale. Make sure to discard any tough stems from the kale. Mince the garlic and ginger as well.
In a large skillet or wok, melt the unsalted butter over medium heat. Allow it to become bubbly but not browned.
Add the minced garlic and ginger to the skillet. Sauté for about 1-2 minutes until fragrant, stirring constantly to prevent burning.
Toss in the broccoli florets, green cabbage, and curly kale. Stir well to coat the greens in the buttery garlic-ginger mixture.
Add the vegetable broth, soy sauce, and rice vinegar to the skillet. Stir to combine all the flavors. The broth will help steam the greens, making them tender.
Cover the skillet and let the greens cook for about 5-7 minutes, stirring occasionally. You want them to be vibrant green and tender but still crisp.
After the greens are cooked, taste and adjust the seasoning if necessary. If you like it a bit saltier, add more soy sauce or a splash more of rice vinegar for acidity.
Remove the skillet from heat and serve your Super Greens hot. They make a fantastic side dish or can be enjoyed on their own!
