Ah! We’re posting a vegetarian dish. Never thought that would happen! I usually make greens with bacon, good ole Southern style, but I really don’t miss the smokiness in this dish. It’s more of a sweet, salty, spicy combo–a welcomed change from the usual ‘heavy’ Southern style greens.
- 2 T fat of your choice
- 2 heads of greens (we used Red Swiss Chard, Kale and Dandelion Greens)
- 1/2 yellow onion, chopped
- 2 garlic cloves, chopped
- 1 t red pepper flakes
- 1 1/2 c stock (veg, chicken or beef!)
- 2 T apple cider vinegar
- 1/4 c raisins
In a large pot pan, melt the fat and add the onion, garlic and red pepper flakes. Let them saute together until golden brown.
In the meantime, slice (or tear with your hands), rinse and dry the greens. Toss them into the pot, cover with the stock, raisins, vinegar and a liberal amount of salt. Place the lid onto the pot so it’s very slightly ajar.
Let the greens wilt and cook down until they’ve softened, about 30 minutes.