Friday, December 12, 2008

braised chard and collards with herbs

4 large bunches of swiss chard
4 large bunches of collard greens
4 onions
1 package fresh lemon thyme
1 cup olive oil
4 teaspoons paprika
4 garlic cloves
4 teaspoons of salt
sea salt and cracked pepper

Make sure to wash the greens carefully. Then cut the stems off of the greens. Just the part that sticks out past the bottom of the leaf. Chop the stems in to little pieces; they will be cooked along with the leaves. Then cut the greens in to 1-inchIf potato is the standard, you can make sweet pot ribbons/strips. Cut the onions in to little pieces. Smash the garlic cloves and then roll them in 1 teaspoon of salt each. Put the onions, garlic, and oil in a heavy, thick pot (At this stage you may need to split the recipe in to 2 pots because the greens take up so much space before they wilt.) Add the paprika. Mix. Then add the greens and mix again until the paprika is pretty evenly distributed. Sprinkle the lemon thyme on top. Add some pepper. Put a cover on the pot and cook on medium or low for about 20 or 25 minutes. The greens will wilt after just a few minutes, but don't take them off the heat. If you cook them for the recommended time they will come out tasting quite silky. Be careful that they don't burn at first, though. After they start to wilt, the water in the greens and onions will come out and prevent any burning, but at the very beginning, you'll have to check on the mix often.

These greens tend to disappear very fast. Consider making even more than this recipe suggests.

Recipe is inspired by a similar recipe in Deborah Madison's Vegetarian Cooking for Everyone.

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