Mixed Greens Sauté
from Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert
:: 8 sun-dried tomatoes
:: 1/2 c boiling water
:: 2 c onion, vertically sliced
:: 1 red sweet pepper, cut in strips
:: 4 cloves garlic, mined
:: 5 c mixed dark greens, torn
:: 1 c chicken or veggie broth
1. Combine dried tomatoes and boiling water and let stand for 30 minutes.
2. Saute onion, pepper, and garlic in 1 T oil.
3. Add the tomatoes.
4. Stir in the greens and broth and bring to a boil. Simmer until greens are tender, about 15 minutes. Garnish with 1/4 c Parmesan cheese.
Tricia’s notes: I didn’t have any sun-dried tomatoes. I think they would balance out the flavor of the peppers, which I thought was a little too strong. I used lambs quarters from the food co-op, but I also found some in the backyard and around the neighborhood! Look for them in sunny areas. I was able to use up leftover chicken stock for cooking the polenta and greens.
Sauteed greens on polenta, sprinkled with shredded peppery goat cheese. YUM!