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Braised Winter Greens with Dried Tomatoes

  1. 3 cups Mixed Winter Greens - Kale, Collards, Mustard, Spinach
  2. 2 tsp. Olive Oil - use flavorful oil from L'Esprit
  3. 1/2 cup Red Onion, sliced
  4. 1/4 cup L'Esprit Julienned Dried Tomatoes
  5. 2 tsp. Honey
  6. 2 tsp. White Wine Vinegar
  7. To taste, add Cayenne Pepper
  1. Remove stems from the mixed greens, then shred to 1/2" strips, wash and drain slightly.
  2. Saute onion in oil until tender.
  3. Add greens and tomatoes, cover and cook 5 minutes, until wilted.
  4. Uncover, add seasonings and cook until liquid evaporate.
  5. Serve over spaghetti, bulgar or couscous as an entree, or plate as a side with or under grilled meats.