MVCSA – Braised Onions with Greens and Rainbow Chard
The greens and root vegetables used in these recipes grow well in New England’s climate. They are able to withstand very cold temperatures, making it possible for farmers to grow them in unheated greenhouses, and for you to source them from local farms. Some winter root vegetables, including onions and daikon radishes, can even be stored outdoors all winter.
Braised Onions with Collard Greens, Mustard Greens and Rainbow Chard
Yield: 4 to 6 servings
1/2 pound bacon, thinly sliced
5 garlic cloves, minced
1 medium yellow onion, diced
1/2 bunch collard greens (about 8 ounces)
1/2 bunch Swiss chard (6 to 8 ounces)
1/2 bunch mustard greens (6 to 8 ounces), preferably big-leaf mustard greens with stems
2 1/2 cups vegetable or chicken stock
2 tablespoons lemon juice
2 tablespoons cooking oil
salt and pepper to taste (the bacon will provide enough salt to cut the bitterness of the greens)
Heat a pot with a heavy bottom on medium. Add oil and cook the bacon until it begins to brown.
Stir in the garlic and cook for 1 minute. Add the onions and stir until they cook down and become translucent.
Dice about half of the mustard, chard and collard green stems, and stir them into the onions. Cook for 1 minute, and then add the greens and mix evenly.
Add the vegetable or chicken stock and lemon juice.
Reduce heat to medium low, cover and let cook for 25 minutes.
After 25 minutes, most of the liquid should be absorbed. If not, cook for 10 more minutes.
Finish with salt and pepper.