Balsamic Greens

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Balsamic Greens

 

1 1/2 tablespoons balsamic vinegar 2 tablespoons vegetable broth1/2 teaspoon

salt

2 teaspoons cornstarch 2 tablespoons olive oil 1/2 cup onion, diced

1/4 teaspoon red pepper flakes 2 teaspoons minced garlic 3 bunches assorted

winter greens,washed and cut in 4-inch pieces such as green kale, red or Swiss

chard, collard greens, turnip greens, or escarole.

 

In a small cup mix together the balsamic vinegar, broth, salt and cornstarch

and set aside.

In a very large, stainless steel Dutch oven or heavy-bottom soup pot, heat the

olive oil over medium-high heat until just becoming hot.

Add the diced onions and red pepper flakes and cook for about 2 minutes,

stirring often.

Then add the garlic and washed greens, stir well and cover.

Cook for 2 minutes and then stir again, over and cook for another 2 minutes.

Then stir up the vinegar mixture well, making sure the cornstarch is suspended,

and drizzle it into the pan.

Stir in, coating greens well. Increase heat to high and stir greens often,

cooking for another 1 to 2 minutes until broth is slightly thickened and greens

are tender and wilted.

Some greens, such as collards, take a bit more cooking.

If using collard greens, add them to the pot and cook them about 2 minutes

before adding the remaining varieties of greens.

 

 

 

 

 

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