Ingredients
- 2 tablespoons olive oil or butter
- 1 cup chopped onion
- 1 tablespoon minced garlic
- 8 cups chopped and washed greens, such as collards, turnips, mustards, red chard, or preferably, a blend of several
- 2 tablespoons apple cider vinegar
- Salt and pepper
Directions
Heat oil or butter in a wide braising pan or casserole. Add onion and garlic and cook over medium heat for 3 to 5 minutes, stirring and being careful not to get too much color on the onions. Add the greens (be sure to wash carefully as they have a tendency to be gritty) and stir. Cover for about 5 minutes to wilt, then cook over medium low heat for at least 15 to 20 minutes, or until greens are tender and not bitter. Sprinkle with the vinegar, season with salt and pepper, stir, and remove from heat. Serve warm.
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By absolutromantic...
Albany, NY
on September 23, 2007
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Very simple and delicious! Also, it only took about 10 minutes after I had wilted the greens, so it was pretty quick.
By juliemiyasato_1...
mill valley, CA
on June 20, 2007
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This recipe was excellent. I used rainbow chard and since I did not have an onion, I used a shallot. I sprinkled a little feta on top and it made it a little creamy. Yum!
By macmcilhaneys_5...
Cedar Crest, NM
on January 02, 2007
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This recipe can be used with ANY kind of greens, including spinach, and it doesn't matter how many kinds you use at once. It is so convenient for your beet tops, turnip tops, or any greens you have left over from other recipes or simply have on hand from your garden. I like to use a whole onion and a whole bulb of garlic cloves. I usually keep the dish on hand for several days and use it in various ways. A favorite is to put it inside omelets.
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