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Sauteed Greens with Caramelized Onions


2 tablespoons olive oil 3-4 young onions, thinly sliced 3 cloves garlic, thinly sliced
1/2 cup toasted pine nuts 1 large bunch greens (kale, chard, or collards), middle stems removed, leaves cut into 2-inch pieces 3/4 cup chicken or vegetable stock 1 1/4 teaspoons salt 1/2 teaspoon crushed red pepper flakes


  1. In a large sauté pan, over medium heat add the olive oil; when hot add the onion and cook until the onion is lightly browned, 4 to 5 minutes. Add the garlic and cook for another 1 to 2 minutes. Reduce the heat and cook for another 4 minutes or until the onions are soft and caramelized.
  2. Add the greens to the pan, raise the heat to medium high. Add the chicken stock, salt and red pepper; cook, stirring until the kale begins to wilt, 4 minutes. Continue to cook until most of the stock has evaporated and the greens are tender, another 3 to 4 minutes.
  3. Add the pine nuts Serve immediately.

Serves 4

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