|Hearty Greens with Caramelized Onion||photo|
feel in love with this dish at the Posta Tuscan Grille restaurant in the
Marriott in Raleigh, NC in 2007. The chef was nice enough to discuss it
with me and then I found a recipe in Health Magazine that mirrored his
approach, which I have listed below. The choice of greens is key - baby spinach won't work!
This recipe is designed for hearty greens like collards, kale, poke
salad, chard, turnip, or mustard. The greens need to have a thicker
leaf that can marry well with the carmelized onions.
I like to add things to the pot like slivered almonds, pine nuts, shredded carrot, pimento, and mushrooms to jazz it up.
2 tsp. olive oil
1.5 C chopped red onion
2 tsp. honey
3/4 tsp. salt
1/4 tsp. pepper
10 oz. of washed, and chopped greens (stalky center rib removed)
Balsamic vinegar for diners to add if they wish
|Under 100 calories and the bonus is the calcium and vitamins B and C in the greens.||The prep and cooking time is around 20 minutes. Yield is 4 servings of 1 C each|