2 tb Peanut oil
1 1/2 c Chopped onions
1 bn Collard greens washed
Stemmed; torn into 3"-4"
Pieces
1 tb Plus 1 teaspoon Chef Paul
Prudhomme's vegetable magic
1 bn Mustard greens washed
Stemmed; torn into 3"-4"
Pieces
1/2 c Chopped fresh cilantro
1 c Vegetable stock; in all
1 10-ounce bag fresh spinach
Washed stemmed; torn into
3 "-4" pieces
1 ts Sugar
Preheat a heavy (preferably cast-iron) 4-quart pot over high heat to
350 F, about 4 minutes. Add the oil and, when it begins to smoke,
about 4 minutes, add the onions. Cook, stirring occasionally, until
the onions begin to turn golden brown, about 6 minutes, then add the
collard greens and the Vegetable Magic. Scrape the bottom of the pot
and cook, stirring occasionally, until the greens are sticking on the
bottom and about to burn, about 3 to 4 minutes. Add the mustard
greens and cilantro and stir and cook for 1 minute. Add 1/2 cup stock
and scrape the bottom of the pot.
The greens will cook down, and the onions will turn dark brown. Cook
until all the liquid evaporates, about 10 to 12 minutes, then add the
remaining stock. Scrape the bottom of the pot and add the spinach.
Stir and cook for 3 minutes. Add the sugar and cook for 1 minute
longer. Remove from the heat and serve.
