Ingredients
- 6 ounces red onion, chopped
- 3 tablespoons extra virgin olive oil
- 2 large cloves garlic, minced
- 1 pound braising greens (like Swiss chard, kale), washed, trimmed of tough stems
- ½ cup vegetable or chicken stock or broth
- ½ pound small new potatoes, scrubbed and boiled
- 3 hard-cooked eggs
- 2 tablespoons red wine vinegar
- Salt and freshly ground black pepper to taste
- Nutritional Information
Nutritional analysis per serving (6 servings)
153 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 5 grams protein; 93 milligrams cholesterol; 203 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- Saute onion in one tablespoon of hot oil over medium heat until onion begins to brown. Add garlic and cook another 30 seconds.
- Combine greens and stock in a heavy-bottomed pot; cook slowly over medium-low heat until greens soften. Stir into the onion mixture.
- Cut potatoes and eggs into quarters and stir into greens mixture. Stir in remaining oil and vinegar and season with salt and pepper.
Dining and Cooking