Hearty Greens with Caramelized Onion photo
I 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

  • heat oil in Dutch oven over medium-high heat
  • add onion and saute for 7 minutes or until golden
  • add honey, salt and pepper
  • add greens to the pot, cover, and cook on medium-low for 3 minutes
  • stir greens to assure even cooking,
  • continue cooking for another 3 minutes or until greens are tender
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
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