Sautéed Greens with Caramelized Onions

Sautéed Greens with Caramelized Onions recipe.
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4 – 6 Servings

Greens and carmelized onions

2 pounds collards or any greens, washed, chopped

¼ cup olive oil

¼ - ½ tsp. crushed red chili peppers

1 large onion, sliced thin

1+ tsp. sea salt

3 - 4 cloves garlic, minced or sliced

1 medium - large red bell pepper, sliced thin

½ cup orange juice or 1 large orange, juiced

1 tsp. pepper

2 tsp. dried oregano

Note: Buy only young tender greens. Just because the leaves are larger does not mean that they are better. It just means that they stayed in the fields longer, making them older and tougher.

Heat the olive oil in a large skillet or wok. Add the crushed red chili peppers, sliced onions and ½ teaspoon salt. Sauté the onions over medium heat until they are caramel in color, but do not let them burn. Add the garlic and red bell peppers; continue sautéing approximately 3 minutes. Add the greens, orange juice, 1 teaspoon salt, pepper and oregano; mix until all ingredients are well incorporated. Bring pan up to a boil, reduce heat to medium, cover and cook 15–30 minutes, stirring occasionally. Taste for flavor and adjust seasoning accordingly.

PER SERVING: 188 CAL; 5.5 G PROT; 11.7 G TOTAL FAT; 19 G CARB; 0 MG CHOL; 508 MG SOD; 7 G FIBER; 5 G SUGARS

From the article: New Age Soul Food

Other menu items:

  • stuffed salmon
  • Bhutanese red rice pilaf

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