Mixed Greens

By ClaudiaJan

If you don't like spinach, try switching in a different mineral-rich green such as Swiss chard, dandelion, mustard, or beet leaves.

Ingredients

• 1 pound spinach or other tender, leafy green
• 1 pound cabbage or kale
• 2 tablespoons vegetable oil
• 1 onion, sliced
• 1/2 Scotch bonnet pepper (any color), seeded and minced
• 1 tablespoon white vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Details

Servings 6
Adapted from marthastewart.com

Preparation

Step 1

Directions

Rinse the greens thoroughly in 3 baths of water (there's nothing worse than grit!). With some water still clinging on, shred the greens and cabbage and put them in separate bowls.

Heat the oil in a large skillet over medium-high heat and add the onion and Scotch bonnet pepper. Cook, stirring, for 2 minutes. Add the cabbage and mix it together, cooking for 2 minutes more. Add the spinach, stirring as it wilts and mixes with the cabbage. Add the vinegar, reduce the heat to medium-low, cover, and simmer for 5 minutes. Stir in the salt and black pepper.

From Mad Hungry,

January 2011