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1
In a heat proof measuring cup, pre-measure sugar and vinegar and garlic salt.
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2
In skillet saute onion in oil.
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3
When onion is partly done, add raw washed stemmed greens.
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4
Add water to bottom of skillet where sauteed onion is and let greens steam, covered for 5 minutes at medium (soft boil) heat.
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5
Flip the greens and onion once during this process.
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6
Spatula and tongs together work well for this.
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7
When greens have steamed on both sides and are reasonably soft ( not overcooked), remove greens/onion from hot liquid and set aside in covered bowl (so vitamins dont escape with the steam).
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8
Let them (greens and onion) cool down part way.
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9
In meantime, pour still warm but not hot pot liquor (green juice) into the heatproof measuring cup wherein you have already placed the sugar and vinegar and garlic salt.
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10
Stir all until thoroughly mixed.
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11
Taste test to see that sweet/sour are balanced and not too strong.
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12
Remove cooked greens from covered bowl and on serving platter slice them into bite sized pieces.
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13
Be sure to add in all the cooked onions over the top.
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14
Spoon sweet/sour vinaigrette over greens and cooked onion.
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15
Set in refrigerator to chill for at least two hours.
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16
Best eaten cold, but can be eaten right when it is finished too.
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17
Toss.
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18
Enjoy.
