Braised Winter Greens

[Printable Version]

1  pound winter greens (escarole, endive, Swiss Chard, beet tops, collard greens or a mixture of these)

4 tablespoons olive oil

1 cup sliced shallots

1/2 cup vegetable or chicken stock

Salt and freshly ground pepper

Bring pot of salted water to boil.  Add greens and boil for 2 minutes or until greens are just tender.  Drain well.  Chop coarsely.

Heat oil in skillet and add shallots.  Stir-fry for 1 minute, then add greens and stock.  Cover skillet and turn heat to low; cook for 5 minutes or until greens are full of flavour and tender.

Serves