from An Endless Harvest, B. Levine
Serves 6
Ingredients:
- 6 oz red onion, chopped
- 3 Tbsp extra virgin olive oil
- 3 large garlic cloves, minced
- 1 lb braising greens (like Swiss chard, beet greens, kale, collards, etc.), washed, trimmed of tough stems and cut into bite size pieces
- 1/2 cup vegetable or chicken broth
- 1/2 lb small new potatoes, scrubbed and boiled until just tender
- 3 hard-boiled eggs
- 2 Tbsp red wine vinegar
- salt & freshly ground pepper to taste
Preparation:
In a large saucepan, saute onion in one tablespoon of hot oil over medium heat until onion begins to brown. Add garlic and cook another 30 seconds.
Combine greens and stock in a heavy-bottomed pot and cook slowly over medium-low heat until greens soften. Stir into onion mixture.
Cut potatoes and eggs into quarters and stir into greens mixture. Stir in remaining oil and vinegar and season with salt and pepper.
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