Tonight I made another version of the Bitter Greens from Vegetable Heaven using the rest of my leafy greens and served it with polenta. I used the polenta recipe from TNBR and served it all hot and creamy, but I think it would have been excellent if I had the foresight to cook the polenta and pan-fry it. I started cooking the polenta at the same time that I started filling the sink with water to wash the greens and started cooking the onions about 10 or 15 minutes into cooking the polenta. I almost got everything done at the same time.
Bitter Greens with Sweet Onions and Sour Cherries from Vegetable Heaven
- half a bunch of swiss chard
- half a bunch of kale
- half a bunch of mustard greens
- whole (small) bunch of arugula
- 1 large sweet onion
- 1/2 cup of dried sour cherries
- 2 teaspoons of sugar
- boiling water
- canola & olive oil
Slice the onion in quarters vertically and then in semi-thick slices. Pour enough boiling water to cover the dried cherries and let them soak. Wash and lightly spin all the greens, stripping them from the tough stems and roughly chopped them. I save the good parts of the swiss chard stems and chop them finely since chard stems are pretty and just don’t seem as tough as some other greens.
Heat up a nice large saute pan that has a lid to fit. Add almost a tablespoon of oil (mostly canola) and when it gets hot add the onions and chopped chard stems and well as some salt. After a couple minutes go ahead and cover the onions and let them cook for 10 minutes, stirring now and then. Drain the cherries and sprinkle with sugar. Add the chopped greens to the pan and cover again. You might have to add the greens in batches depending on your pan (I’d recommend adding the tougher greens first in this case). As soon as everything is beginning to wilt go ahead and add the cherries to the pan and give it a good stir then cover and let it cook a couple more minutes. You want your greens to be as brightly colored as possibly but still nice and wilty – it is a fine line between undercooked, just right and overcooked when you are dealing with greens IMO. Oh yes, and while I say stir, I actually find a set of tongs with nice scallops gripper bits is easier to work with than a spoon.
I thought that this dish was much better with the sour cherries than with the feta cheese. The polenta was also a nice accompaniment.