Editing Tangency Cookbook (section)

===Sauteed Mixed Greens, from [[User:litlfrog|litlfrog]]===

Sauteed Mixed Greens<BR>
<BR>
2 lbs. collard greens, finely chopped<BR>
2 lbs. mustard greens, finely chopped<BR>
1 bunch of watercress of sorrel, chopped<BR>
1 tbsp. olive oil<BR>
1 large onion, thinly sliced<BR>
5 cloves garlic, minced<BR>
1 small chili pepper, seeded and minced<BR>
1 red or green bell pepper, seeded and diced<BR>
1 tsp. salt<BR>
1 tbsp. sugar<BR>
2 tbsp. raspberry vinegar or cider vinegar<BR>
1 cup dry white wine<BR>
1/2 tsp. allspice<BR>
1 tsp. black pepper<BR><BR>

To clean greens, fill large basin or bowl with salted water and soak for ten minutes. (The salt causes the dirt to fall to the bottom.) Drain and, using unsalted water, repeat the process three more times. Remove stems and chope fine. Heat the oil in a large, heavy skillet and saute the onions for 20 minutes, until browned. Add the garlic, chili pepper, and bell pepper and cook until the garlic is lightly browned. Add the greens and cook for 25 minutes. Mix together salt, sugar, vinegar, wine, and allspice and pour over the greens. Cook for an additional 20 minutes, tossing the greens to mix. Add pepper and let sit, covered, off the stove for 15 minutes.<BR>
<BR>
If you don't have a mix of different greens, by all means use what you can get. This works very well on Swiss chard as well, when you can get it.