Tuesday, October 14, 2008

Sweet and Sour Sautéed Greens

In a wok, sauté two chopped onions in extra virgin olive oil until caramelized.

Add two bunches of greens, and continue cooking. (Greens like turnip or mustard should be added first, and allowed to cook until tender before adding others. Greens like chard and beets will cook more quickly.)

When the greens are wilted, add about a cup of chopped feta and ¼ cup dried cranberries. Cook 2 minutes more until the cheese and cranberries are warmed, and serve over brown rice.

Variation: Substitute chopped sun-dried tomatoes for the dried cranberries. If you prefer to steam the tomatoes first to reconstitute them, add after caramelizing the onions, before adding the greens.)


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