From the Kitchen Window column
Many greens will work wonderfully in this dish – try chard, kale, collards or spinach (though the latter will cook down much more quickly). I add caramelized red onions (yellow or white will work fine, too) to add a touch of sweetness. The walnuts add a nice crunch. Serve with baked white beans or pile on top of toast for a light, healthful dinner.
Makes 4 servings
4 tablespoons olive oil
1 cup walnuts, coarsely chopped
1 large red onion, very thinly sliced in rounds
1 large bunch chard, kale, collards or 2 bunches spinach, washed, ribs and stems removed, and roughly chopped
In a large frying pan over medium heat, toast the walnuts for about 5 minutes, shaking the pan occasionally and watching carefully to make sure they don't burn. Remove from heat and set aside in a small dish.
Return the frying pan to the burner and heat the olive oil over medium heat. Add the onions and cook for a few minutes on medium, then reduce the heat to low and cook for 10 to 15 minutes, until the onions are very soft and release their juices. Cook long enough so the onions very slightly brown and begin to caramelize.
Add the greens to the frying pan, along with a splash of water. Cook, stirring occasionally, until the greens are well-cooked and very wilted (with kale or collards especially, you want to cook them until they are very soft, which will take longer than the chard or spinach). Stir in the walnuts and a pinch of salt to taste.