Tuesday, October 2, 2012

Mixed Greens Saute

If you like sun-dried tomatoes, this may be a good way to introduce greens into your diet. You'll definitely taste the "greens" flavor, but the tomatoes, onions, and peppers help temper it. Remember, the greens will cook down a LOT. The cookbook notes that this would be good over polenta--if you try it that way, leave a comment! I should confess, too, that the kids were not as enthused as the grown-ups about this...

I don't know why this picture insists on being sideways, but I don't have time to mess with it ☺.

Mixed Greens Saute

~From Simply in Season

  • 8 sun-dried tomatoes (dry or packed in oil)
  • 2 c. onion, sliced vertically
  • 1 red (or yellow) sweet pepper, cut in strips
  • 4 cloves garlic, minced
  • 1 T. oil (I used olive)
  • 5 cups mixed dark greens, torn (beet, collard, mustard, turnip, tatsoi, lambs quarters, kale)
  • 1 c. chicken or vegetable broth
  • 1/4 c. Parmesan cheese, grated
  1. If using dry sun-dried tomatoes, pour one half cup boiling water over and let soak for 30 minutes. Drain. Slice. If using oil-packed, just slice (we used oil-packed).
  2. Saute onions, bell pepper, and garlic in a large skillet in oil until onions are translucent (do this over medium-high heat).
  3. Add tomatoes.
  4. Stir in greens and stock and bring to a boil. Simmer until greens are tender, 15 minutes (I covered the pan for this step). 
  5. Garnish with cheese if desired.
~Serves 4

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