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Ingredients
2 tablespoons unsalted butter
2 tablespoons olive oil
2 medium onions, chopped
12 cups assorted greens -- like mustard, broccoli rape, collard, kale, turnip -- stemmed, washed and chopped
Chicken stock, if needed
4 teaspoons cider vinegar
Salt and freshly ground black pepper
Hot sauce, optional
Nutritional analysis per serving (4 servings)
9 grams carbs; 16 milligrams cholesterol; 167 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 14 grams fat; 4 grams fiber; 383 milligrams sodium; 3 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large nonstick saute pan, melt the butter with the oil. Saute onion for about 5 minutes, without coloring.
- Step 2
Stir in the assorted greens, and cook over medium-high heat, until the vegetables are wilted and tender, about 8 to 10 minutes. If mixture becomes dry, add a little chicken stock.
- Step 3
Stir in the vinegar, and season with salt and pepper and hot sauce, if desired.
Private Notes
Comments
This was terrific! I used only turnip greens and halved the recipe. Paired w a baked potato and some nice Pavao vinho verde Portuguese wine, it was a delicious vegan meal!
Follow it and don’t make any changes.