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Ingredientes
- 1 c. fresh sour cherries, pitted Or possibly canned unsweetened sour cherries, liquid removed
- 2 tsp sugar, up to 3
- 1 Tbsp. canola oil
- 3 c. sliced onion (a sweet variety like Vidalia if available)
- 1 1/4 tsp salt
- 3 lrg bunc fresh greens stemmed if necessary and coarsely minced, (about 12 c.)
- 1 c. dry sour cherries, (optional)
Direcciones
- Preparation Time: 40 min (15 min 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 mix of collards, red mustard, arugula, and a little kale.
- The amount of greens below might seem enormous, but do not 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 cannot 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 possibly rice.
- 1.Place the cherries in a small bowl, and sprinkle with sugar. Let sit for about 10 min.
- 2.Heat the oil in a large, deep skillet or possibly Dutch oven. Add in the onion and 1/2 tsp. of the salt, and saute/fry over high heat for about 5 min. Turn the heat to medium, cover, and let the onion cook till very tender (about 10 more min).
- 3.Begin adding the greens in batches (as much as will fit), sprinkling each addition with about 1/4 tsp. salt. Stir and cover between additions, letting the greens cook down for about 5 min 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 min longer. Transfer to a platter, and sprinkle the dry cherries on top, if you like. Serve warm or possibly hot, being sure to include some of the delicious cooking juices with each serving.
- Cuisine:"African/middle Eastern"
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 619g | |
| Calories 420 | |
| Calories from Fat 133 | 32% |
| Total Fat 15.15g | 19% |
| Saturated Fat 1.35g | 5% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 2928mg | 122% |
| Potassium 937mg | 27% |
| Total Carbs 71.38g | 19% |
| Dietary Fiber 9.7g | 32% |
| Sugars 45.24g | 30% |
| Protein 6.21g | 10% |
