Jumbled Greens

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Jumbled Greens

 

2 tablespoons peanut oil

1 1/2 cups onions, chopped

1 bunch collard greens, washed, stemmed and torn into

3 to 4 inch pieces

1 teaspoon of your favorite dried herbs

1 bunch mustard greens, washed, stemmed and torn into

3 to 4 inch pieces

1/2 cup fresh cilantro, chopped

1 cup vegetable stock

1 10 ounce bag fresh spinach, washed, stemmed and torn

into 3 to 4 inch pieces

1 teaspoon sugar

 

Preheat a heavy; preferably cast iron, 4 quart pot

over high heat to 350F about 4 minutes. Add the oil

and when it begins to smoke, about 4 minutes, add the

onions. Cook, stirring occasionally, until the onions

begin to turn golden brown, about 6 minutes, then add

the collard greens and dried herbs. Scrape the bottom

of the pot and cook, stirring occasionally, until the

greens are sticking to the bottom and about to burn,

about 3 to 4 minutes. Add the mustard greens and

cilantro and stir and cook 1 minute. Add 1/2 cup of

vegetable stock and scrape the bottom of the pot. The

greens will cook down and the onions will turn dark

brown. Cook until all the liquid evaporates, about 10

to 12 minutes, then add the remaining stock. Scrape

the bottom of the pot and add the spinach. Stir and

cook for 3 minutes. Add the sugar and cook for 1

minute longer. Remove from heat and serve.

 

 

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