Shortly after John Balogh, a guidance counselor at RB Cox Elementary in Dade City, started gardening at school (see the story), he took his work home and started his own backyard garden. Between the extra bounty at school and his own crop, he ends up with lots of greens, and his wife Valerie has often used a recipe she found on a bag of greens – back when she actually bought them – to use up the supply. This is an adaptation of the recipe, which can be used for any dark, leafy vegetable.
June 01, 2013

Instructions

 

In a large stock pot, heat olive oil on medium high. Add onion and garlic; sauté until onion softens, stirring often, approximately 5 minutes. Stir in mustard, sugar, vinegar and broth. Bring to boil.

Add greens, cover and cook 5 minutes, stirring often. Turn heat to low and simmer, covered, until greens are tender, approximately 1 to 1½ hours, stirring occasionally. Remove cover, return heat to medium high, add cranberries and cook for about 10 minutes, stirring often, allowing liquid to reduce and cranberries to plump.

Season with salt and pepper and garnish with nuts, as desired.

Serves 4-6

Ingredients

  • 2 Tbs. olive oil
  • ½ medium onion, chopped
  • 3 cloves garlic, minced
  • 4 Tbs. Dijon or other spicy mustard
  • 2 Tbs. sugar (or honey or other sweetener)
  • 2 Tbs. cider vinegar
  • 3 cups vegetable or chicken broth
  • 1 pound of greens, washed & chopped cup dried cranberries or other tart dried fruit
  • ¼ cup chopped pecans, sliced almonds or other nuts
  • Salt & pepper to taste
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60