Fried and Stewed Spinach with Cilantro
Makes 8 servings
Using vegetable stock instead of chicken stock in this dish makes it perfect for those who abstain from meat products.
Find this recipe and more in Chef Paul Prudhomme's Pure Magic.
2 tablespoons peanut oil
1½ cups chopped onions
1 bunch collard greens, torn into 3-4 inch pieces
1 tablespoon + 1 teaspoon Chef Paul Prudhomme's Vegetable Magic®
1 bunch mustard greens, torn in to3-4 inch pieces
½ cup chopped fresh cilantro
1 cup vegetable stock, in all
1 (10 ounce) bag spinach, torn into 3-4 inch pieces
1 teaspoon sugar
how to prepare
Preheat a heavy (preferably cast iron) 4-quart pot over high heat to 350o, about 4 minutes. Add the oil and when it begins to smoke, about 4 minutes, add the onions. Cook, stirring occasionally, until they begin to turn golden brown, about 6 minutes, then add the collard greens and the Vegetable Magic®. Scrape the bottom of the pot and cook, stirring occasionally, until the greens are sticking on the bottom and about to burn, about 3 to 4 minutes. Add the mustard greens and cilantro and cook for 1 minute. Add ½ cup stock and scrape the bottom of the pot. The greens will cook down, and the onions will turn dark brown. Cook until all the liquid evaporates, about 10 to 12 minutes, and add the remaining stock. Scrape the bottom of the pot and add the spinach. Stir and cook for 3 minutes. Add the sugar and cook for 1 minute longer. Remove from the heat and serve immediately.