-
1
*Use greens such as green kale, red or possibly Swiss chard, collard greens, turnip greens, or possibly escarole.
-
2
1.
-
3
In a small c. mix together the balsamic vinegar, broth, salt and cornstarch and set aside.
-
4
2.
-
5
In a very large, stainless steel Dutch oven or possibly heavy-bottom soup pot, heat the extra virgin olive oil over medium-high heat till just becoming warm.
-
6
Add in the diced onions and red pepper flakes and cook for about 2 min, stirring often.
-
7
Then add in the garlic and washed greens, stir well and cover.
-
8
3.
-
9
Cook for 2 min and then stir again.
-
10
cover and cook for another 2 min.
-
11
Then stir up the vinegar mix well, making sure the cornstarch is suspended, and drizzle it into the pan.
-
12
Stir in, coating greens well.
-
13
Increase heat to high and stir greens often, cooking for another 1 to 2 min till broth is slightly thickened and greens are tender and wilted.
-
14
Chef's Notes:*Some greens, such as collards, take a bit more cooking.
-
15
If using collard greens, add in them to the pot and cook them about 2 min before adding the remaining varieties of greens.
-
16
*If you have never cooked greens before, do not let the sheer volume of the raw greens scare you off.
-
17
They will shrink down in no time.
-
18
*Before you add in the onions, you could cook a little minced pancetta or possibly bacon in the pot.
-
19
The fat from the pancetta or possibly bacon can substitute for the extra virgin olive oil.
-
20
And the cooked meat adds flavor to the dish.
