JUMBLED GREENS
Makes 8 side-dish servings
2 tablespoons peanut oil
1-1/2 cups chopped onions
1 bunch collard greens, washed, stemmed, and torn into 3- to 4-inch pieces
1 tablespoon plus 1 teaspoon Chef Paul Prudhomme's Vegetable Magic
1 bunch mustard greens, washed, stemmed and torn into 3- to 4-inch pieces.
1/2 cup chopped fresh cilantro
1 cup vegetable stock, in all
1 (10-ounce) bag fresh spinach, washed, stemmed, and torn into 3- to 4-inch pieces
1 teaspoon sugar
Preheat a heavy (preferably cast-iron) 4-quart pot over high heat to 350, about 4 minutes. Add the oil and, when it begins to smoke, about 4 minutes, add the onions. Cook, stirring occasionally, until the onions begin to turn golden brown, about 6 minutes, then add the collard greens and the
Vegetable Magic. Scrape the bottom of the pot and cook, stirring occasionally, until the greens are sticking on the bottom and about to burn, about 3 to 4 minutes. Add the mustard greens and cilantro and stir and cook for 1 minute. Add 1/2 cup stock and scrape the bottom of the pot.
The greens will cook down, and the onions will turn dark brown. Cook until all the liquid evaporates, about 10 to 12 minutes, then add the remaining stock. Scrape the bottom of the pot and add the spinach. Stir and cook for 3 minutes. Add the sugar and cook for 1 minute longer. Remove from the
heat and serve.
Copyright by Chef Paul Prudhomme
