Prep 15 mins
Cook 0 mins
I don't' know who else likes greens cooked this way, but I do. You could further reduce the calories but substituting all or part of the sugar with artificial sweetener, as long as you don't heat it too much and cause it to lose its sweetness. I never measure my vinaigrette ingredients, so you may have to taste test and adjust the balance of flavors when you make this dish. I really like greens fixed this way.
- In a heat proof measuring cup, pre-measure sugar and vinegar and garlic salt.
- In skillet sauté onion in oil. When onion is partly done, add raw washed stemmed greens.
- Add water to bottom of skillet where sautéed onion is and let greens steam, covered for 5 minutes at medium (soft boil) heat.
- Flip the greens and onion once during this process. Spatula and tongs together work well for this.
- 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 don’t escape with the steam).
- Let them (greens and onion) cool down part way.
- 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. Stir all until thoroughly mixed.
- Taste test to see that sweet/sour are balanced and not too strong.
- Remove cooked greens from covered bowl and on serving platter slice them into bite sized pieces.
- Be sure to add in all the cooked onions over the top.
- Spoon sweet/sour vinaigrette over greens and cooked onion.
- Set in refrigerator to chill for at least two hours. Best eaten cold, but can be eaten right when it is finished too.