Fresh Moves Recipes

Exclusive recipes from Kendall College.

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Healthy Greens with Quick-Pickled Red Onions

  • 2 tablespoons olive oil, divided
  • 1 pound kale, spinach, mustard, or turnip greens, washed and trimmed
  • Salt and pepper, to taste
  • 1 medium red onion, sliced thinly
  • 2 tablespoons red wine vinegar
  • 2 tablespoons water
  • 1 1/2 teaspoon sugar or honey
     

Directions

1. Heat a sauté pan, add 1 tablespoon of the olive oil, add the greens, and sauté, stirring and turning greens to expose all leaves to the heat.

2. When fully wilted, season with salt and pepper to taste and remove from heat. Transfer the greens to a bowl and set aside.

3. Reheat the sauté pan. Add the remaining oil and sliced onions to the pan and cook until soft and slightly translucent.

4. Add the vinegar, water, and sugar and allow the liquid to cook away by at least half. Return the greens to the pan and toss with the onion mixture, tasting again and adjusting seasoning if necessary.

Recipe developed by Kendall College, School of Culinary Arts.

 

 

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