From: Karen C.
Recipe By : Chef Paul Prudhomme; Serving Size : 8 Preparation
Preheat a heavy (preferably cast iron) 4-quart pot over high heat
to 350 degrees F. about 4 minutes.
- 2 tablespoons peanut oil
- 1 1/2 cups onions -- chopped
- 1 bunch collard greens, washed, stemmed, and -- torn into
- 1 tablespoon + 1 tsp. "Vegetable Magic"
- 1 bunch mustard greens, washed, stemmed, and -- torn into
- 1/2 cup fresh cilantro -- chopped
- 1 cup vegetable stock
- 1 10 oz. bag fresh spinach, washed, stemmed, and -- torn into
- 1 teaspoon sugar
Add the oil and when it begins to smoke, about 4 minutes, add the
Cook, stirring occasionally, until the onions begin to turn golden
brown, about 6 minutes, then add the collard greens and Vegetable
Scrape the bottom of the pot and cook, stirring occasionally, until
the greens are sticking to the bottom and about to burn, about 3-4
Add the mustard greens and cilantro and stir and cook 1 minute.
Add 1/2 cup of vegetable 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 10-12 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 heat and serve.
NOTES : Vegetable Magic is a Chef Paul Prudhomme seasoning blend.
Available in stores or by mail order: Chef Paul Prudhomme's Magic
Seasoning Blends, Inc., 824 Distributors Row, Harahan, LA 70123,