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1 c Fresh sour cherries; pitted
OR canned unsweetened sour
-cherries; drained
2 ts Sugar; up to 3
1 tb Canola oil
3 c Sliced onion
(a sweet variety like
-Vidalia
If available)
1 1/4 ts Salt
3 lg Bunc fresh greens
Stemmed if necessary
And coarsely chopped; (about
-12 cups)
1 c Dried sour cherries;
-(optional)
Preparation time: 40 minutes (15 minutes of work) Yield: 4 to 6
servings
This is a great way to get some of those bitter greens into your diet,
because the sweet onions and tart cherries balance out the favor. The
result is surprisingly smooth.
I like to use a mixture of collards, red mustard, arugula, and a
little kale. The amount of greens below might seem enormous, but
don’t forget they will cook way down. Unsweetened sour cherries from
a can work beautifully here, but if you have access to fresh sour
cherries (and you have a good pitting gadget), by all means use them.
Vidalia onions are terrific, but if you can’t find them, just use
regular ones. This dish give off a lot of cooking liquid, but it is
too pretty and delicious to let evaporate. So just include some with
each serving, especially if you are pairing this dish with pasta or
rice.
1.Place the cherries in a small bowl, and sprinkle with sugar. Let
sit for about 10 minutes.
2.Heat the oil in a large, deep skillet or Dutch oven. Add the onion
and 1/2 teaspoon of the salt, and saut over high heat for about 5
minutes. Turn the heat to medium, cover, and let the onion cook until
very tender (about 10 more minutes).
3.Begin adding the greens in batches (as much as will fit),
sprinkling each addition with about 1/4 teaspoon salt. Stir and cover
between additions, letting the greens cook down for about 5 minutes
each time, to make room for the next batch.
4.When all the greens are added and have wilted, stir in the cherries
and cook for just about 5 minutes longer. Transfer to a platter, and
sprinkle the dried cherries on top, if desired. Serve hot or warm,
being sure to include some of the delicious cooking juices with each
serving.
Yields
1 servings
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