This is a great alternative to cooking “greens” with pork fat or bacon grease. Are you attempting to eat better foods, have you been diagnosed with diabetes or heart disease? I have not always been a fan of green leafy vegetables but I found a way to mix color and taste to upscale any green leafy side-dish. With this recipe you won’t miss the old way you used to prepare leafy greens. I sometimes use this as my main course or use it as a topping for a lentil dish. It may be served hot or cold.
2 bunches of Swiss, rainbow chard or Kale
1 medium red onion chopped (you can substitute shalots or leeks)
1 stalk of celery chopped
2 cloves of garlic- chopped
1 tablespoon of Extra Virgin Olive Oil
1/4 cup of vegetable stock (or chicken stock)
1/4 cup of sparkling apple pomegranate juice
2 tablespoons of pomegranate or balsamic vinegar
1 pinch or more of salt to your liking
A few grinds of ground black pepper
1 small dried sage leaf-crumbled
1/4 cup of dried bread crumbs (optional)
1 tablespoon of dried french-fried onion rings (optional)
Separate the leaves from the stems, chop the stalks and stems into very fine pieces, rinse well and strain to remove any grit or dirt. Chop the leaves into thin strips and set aside for later.
Saute the chopped stalks in a deep pan with onions, garlic and celery in the olive oil. Cook on medium low heat until the onions become clear, add the vegetable stock. Pop the lid on the pot and simmer the mixture for 30-45 minutes or until the stalks are soft. Next add the sparkling apple/pomegranate juice or vinegar of your choice stir well, turn off the heat, add the strips of leaves and mix well.
Pour into a heat-resistant serving dish and for a taste upgrade add 1/4 cup of organic whole wheat or gluten-free bread crumbs along with a tablespoon of organic dried french-fried onion rings. Place under the broiler for a few minutes just long enough for the bread crumbs to toast.
You have a sophisticated and fun side dish. The apple and pomegranate juice add a bit of sweetness which contrasts with the bitterness of the greens. It’s an all around winner and the rainbow colors are attractive on any dinner table. I have prepared this dish for pot-luck meals with friends and family. I have received many compliments. This is also a great main dish for vegans, vegetarians, low-calorie, very low-fat and full of great vitamins and minerals.