Now I wasn't sure if Lorelei would eat those greens, but I'll tell you what, not only did she eat what I gave her, she took from my plate, asked for more, had some for breakfast and wanted some to go to daycare with her for lunch. Did she like it? Oh yes she did!
Cook time: 20-30 minutes
Total time: 45 minutes
- 2 tbsp Olive Oil
- 1/4 Onion
- 2 bunches (or 1 bag) Greens (here I used collards and mustard greens)
- 1 tsp White Wine or White Balsamic Vinaigre
- Salt and Pepper
- 1-3 tbsp Chicken Stock or Water
Over medium high heat, sautee the onion in the olive oil in a large stock pot until translucent. Fill the pot with the coarsely chopped. With a pair of tongs, turn the greens top to bottom a few times to evenly distribute the heat. When the leaves have wilted significantly, add the vinaigre and stir to distribute. At this time, add the chicken stock and cover to cook for 10-15 minutes at Medium Heat.
Serve with a pinch of coarse salt.