Bitter Greens With Sweet Onions And Sour Cherries
by Mollie Katzen
I like to use a mixture of collards, red mustard greens, arugula, and a little kale in this dish. The amount of greens below might seem enormous, but don't forget they will cook way down.
Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Nutrition Score per serving:
(about 1 1/2 cups)- 131 calories, 4 g fat (25% of calories), <1 g saturated fat, 23 g carbs, 4 g protein, 6 g fiber, 178 mg calcium, 3 mg iron, 113 mg sodium
Ingredients
1 tablespoon extra-virgin olive oil
3 cups sliced onions (use a sweet variety, such as Vidalia, if available)
Salt
12 cups fresh greens, stemmed if necessary, and coarsely chopped
1 cup canned, unsweetened sour cherries, drained
1/2 cup dried sour cherries (optional)
Freshly ground black pepper
Directions
Place a large, deep skillet over medium heat for about one minute. Add olive oil and swirl to coat the pan. Add onion and sauté over high heat for about 5 minutes. Reduce heat to medium, cover the pan, and let onion cook for about 10 minutes more or until very tender.
Add greens in batches, sprinkling very lightly with salt after each addition, turning them with tongs to bring wilted ones from the bottom to the top of the pile.
When all greens have wilted, stir in cherries and cook for about 2 minutes more.
Transfer to a platter and add pepper to taste. Serve hot or warm, with some of the cooking juices spooned over each serving.
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