While strolling along at the farmers market recently these beauties caught my eye. Loaded with stress busting magnesium, energy producing iron and bone strengthening vitamin K, dark leafy greens pack a wallop when it comes to a source of concentrated nutrition.
2 Tablespoons extra virgin olive oil
½ medium yellow or red onion, thinly sliced
3 cloves garlic, pressed or chopped
8 – 10 cups mixed braising greens; collards, kale, chard, mustard, turnip, radicchio
½ teaspoons sea salt
2- 3 tablespoons water
½ – 1 teaspoon red wine vinegar or lemon juice
½ teaspoon maple syrup or honey, optional [as needed for bitterness]
3 tablespoons toasted sliced almonds
Place a wide skillet over medium flame and add oil.
When the oil shimmers add the sliced onions and a pinch of salt. Sauté until onions are golden brown and beginning to caramelize, about 5 minutes.
Add the garlic and sauté until fragrant, another 30 seconds.
Add the greens, salt, and water. Reduce heat to low, cover and simmer until greens are just tender, about 4-6 minutes.
Remove lid and cook until any remaining liquid has evaporated.
Remove from heat and stir in vinegar and optional maple syrup. Garnish with toasted almonds and serve.
Catherine McConkie 2017, all rights reserved
Chef C’s Cooking Notes
- Cooking time and necessity for adding a “sweet” taste is dictated by the age of the greens. Younger, tender greens will be less bitter and cook in a shorter amount of time than large, older leaves.
- Variation: substitute 2 tablespoons raisins for the almonds
