Sunday, October 16, 2011

Sautéed Greens with Caramelized Onions and Red Peppers

Sautéed Greens with Caramelized Onions and Red Peppers
4 – 6 Servings

2 pounds collards, kale or any greens, washed, chopped
¼ cup olive oil
¼ - ½ teaspoon crushed red chili peppers
1 large onion, sliced thin
1+ teaspoon sea salt
3 - 4 cloves garlic, minced or sliced
1 medium-large red bell pepper, sliced thin
½ cup orange juice or 1 large orange, juiced
1 teaspoon pepper
2 teaspoons oregano or dried herb


Heat the olive oil in a large skillet or wok.  Add the crushed red chili peppers, sliced onions, and ½ teaspoon salt.  Sautee the onions over medium heat until they are caramel in color, do not let them burn.  Add the garlic and red bell peppers; continue sautéing approximately 3 minutes.  Add the greens, orange juice, 1 teaspoon salt, pepper, and dry herb; mix until all ingredients are well incorporated.  Bring the pan up to a boil, reduce heat to medium, cover and cook 15 – 30 minutes, stirring occasionally.  That is a sufficient amount of time for the greens to be done.  Taste for flavor and adjust seasoning accordingly.


  1. If you feel like you'll miss the taste of smoked pork or turkey, add a drop of liquid smoke. Please don't use any more than a capful (1/4 teaspoon) because the stuff is strong.

  2. I've been thinking about going vegan for some time now but I thought the food would be to bland and relatively tastless. These green turned out pretty good so I'm going to inclued them in my Thanksgiving menue.Can you give me an example of a complete vegan meal?


  3. In addition to the vegan recipes listed on the Thanksgiving blog, I prepared a brown rice pilaf, roasted sweet potatoes, lima beans and a roasted butternut squash soups. With the exception of the brown rice pilaf and lima beans the other recipes appeared in earlier blogs. Keep bloging with us because when ever possible I list vegan recpies