- (One large bunch) "cooking" greens (like kale, collards, or swiss chard)
- (1 or 2 medium sized) onions
- (to taste) Tomato paste or tomato sauce (fresh tomatoes can work too)
- (to taste) red wine (or red wine vinegar or sweet vermouth in a pinch)
- (to taste) salt and pepper
- (1 to 2 tablespoons) Cooking oil of your choice
-One bunch of "cooking" greens (like kale, collards, or swiss chard)
-1-2 medium sized onions
-Tomato paste or tomato sauce (fresh tomatoes can work too)
-red wine (or red wine vinegar or sweet vermouth in a pinch)
-salt and pepper
1. Remove stem from the greens (if using swiss chard, separate leaves from stems/ribs and reserve stems to cook in next step). Tear or cut the leaves into bite sized pieces. Wash the greens. (I find it easier to wash greens after chopping them into smaller pieces.)
2. Dice onion and cook it in a large skillet in some olive oil until the onion starts to soften. (Chop swiss chard stems if using and sauté them along with onions until everything is tender and slightly translucent.)
3. Add washed greens and a splash of water to the same skillet and then add the following ingredients little by little to taste: tomato paste/sauce, red wine, salt and pepper.
Your goal is to get the kale to a point where it has softened enough and the flavors have mixed to your liking. If the pan starts to get too dry before the greens are tender enough, add a bit more water to keep the mixture from burning.
Savory "kale" works great as a filling for omelets, quesadillas, burritos or on its own! Enjoy :-)
Check out this link for a great overview of the different types of cooking greens and what they each look like: https://veggieprimer.com/dark-...