Tuesday, July 13, 2010


1-2 cups dried sour cherries, soaked in hot water for about 15 minutes

1 tbsp. vegetable oil

3 cups sliced sweet onion (Vidalia, Maui, or the like)

1 1/4 tsp. salt

3 large bunches fresh greens (e.g., kale, collards, red mustard, arugula, alone or in combination), stemmed, if necessary, and coarsely chopped (about 12 cups)

Heat the oil in a large, deep skillet or Dutch oven. Add the onion and 1/2 tsp. salt and saute over high heat for about 5 minutes. Turn heat to medium, cover pan, and let the onion cook until very tender (about 10 more minutes).

Begin adding the greens in batches (as much as will fit), sprinkling each addition with about 1/4 tsp. salt. Stir and cover between additions, letting the greens cook down for about 5 minutes each time, to make room for the next batch.

When all greens are added and have wilted, stir in the cherries and cook for just about 5 minutes longer. Include some of the cooking juices with each serving.

Yield: 4-6 servings

(Adapted from recipe in Mollie Katzen's Vegetable Heaven)

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