Prep 0 mins
Cook 50 mins
Vegetarian, too! This recipe calls for any specialty onion from your region, i.e.; Vidalia, Maui, Walla Walla, etc... Kale or chard can be substituted for the collard greens if you wish! Healthy [[but]] garlicky! From All-American Vegetarian cookbook. Can be served as either a hearty side dish or main dish. I'm sure the onions could be grilled instead, but again, I don't own a BBQ and don't know how to do that.
- 2 large vidalia onions, skins removed (or any similar specialty onion)
- 2 teaspoons cold unsalted butter, cut into 1/2-inch pieces
- 2 garlic cloves, finely minced
- 1 garlic clove, finely minced
- 1 cup whole wheat bread crumbs
- salt, to taste
- pepper, to taste
- paprika, to taste
- 1 lb collard greens
- 2 teaspoons vegetable oil
- Preheat oven to 350 degrees.
- Cut the onions into wedges and arrange on a sheet of aluminum foil that is large enough to wrap up the onions.
- In a small bowl, toss together the butter, 2 cloves garlic, bread crumbs, salt, pepper, and paprika.
- Sprinkle the mixture over the onion wedges and seal the aluminum foil.
- Bake the onions in the center of the oven for approximately 45 minutes.
- About 10 minutes before the onions are finished roasting, rinse the collard greens well, trim off the stems and chop into 2" pieces. (You should have about 8 cups of greens.).
- Heat the vegetable oil in a non-stick pan and cook the remaining clove of garlic over medium heat for about 2 minutes. Be careful not to burn!
- Stir in the chopped greens and cook, stirring occasionally until the green start to turn limp, about 2 minutes. DO NOT overcook!
- To serve the dish, set the collard greens on a serving platter and arrange the onion wedges on top.