| GREENS WITH CARAMELIZED ONIONS |
Recipe from Vicki's Vegan Kitchen, Eating with Sanity, Compassion, &
Taste, by Vicki Chelf
1 large bunch greens, such as kale, collards, mustard greens, or turnip
greens
2 tablespoons olive oil
1 large onion, chopped
1-2 tablespoons balsamic vinegar, to taste
1 1/2 tablespoons tamari
1 teaspoon dried tarragon
1/2 cup water
Wash and chop the greens.
Heat the oil in a large heavy kettle over medium-low heat. Add the
onion and stir. Then add the vinegar, tamari, tarragon, and greens, but
do not stir. Cover and cook without stirring for 15 minutes.
Remove the lid from the kettle, stir the greens, and add about 1/2 cup
water. Cover immediately (to catch the steam) and continue to cook
for another 10-15 minutes or until the greens are tender. As the greens
cook, stir them occasionally, adding more water, if necessary, to
prevent them from scorching.
Transfer the cooked greens to a serving bowl and enjoy immediately.
Taste, by Vicki Chelf
1 large bunch greens, such as kale, collards, mustard greens, or turnip
greens
2 tablespoons olive oil
1 large onion, chopped
1-2 tablespoons balsamic vinegar, to taste
1 1/2 tablespoons tamari
1 teaspoon dried tarragon
1/2 cup water
Wash and chop the greens.
Heat the oil in a large heavy kettle over medium-low heat. Add the
onion and stir. Then add the vinegar, tamari, tarragon, and greens, but
do not stir. Cover and cook without stirring for 15 minutes.
Remove the lid from the kettle, stir the greens, and add about 1/2 cup
water. Cover immediately (to catch the steam) and continue to cook
for another 10-15 minutes or until the greens are tender. As the greens
cook, stir them occasionally, adding more water, if necessary, to
prevent them from scorching.
Transfer the cooked greens to a serving bowl and enjoy immediately.
