Easy // 45mins
Harvest Ingredients: 2 Medium Onions, 3 Bunches of Greens- 1 ½ Cups Greens cooking liquids, 1 Quart Cooked yellow potatoes
*Optional Ingredient: 1 Medium Apple- diced or grated (if you find mustard greens too strong, try adding apple)
Other Ingredients: 2 Tablespoons Dry marsala (or water or broth), 1 Tablespoon Butter, 2 Tablespoons Evoo, ½ Teaspoon Sea salt & black pepper
1. Caramelized the onions over medium heat in a good heavy bottomed skillet. Stir often, it takes about 30 mins. You’ll have a good fond on the bottom of the pan. Meanwhile move to step 2 and cook the greens.
2. Place greens in a large pot with a splash of water and a pinch of salt and pepper (Chef Mark's favorite mix is mustard, chard and kale). Cook greens covered over med-high heat.
3. Once greens wilt, turn off the heat and remove the cover and let them cool. Rough chop and save the broth.
4. Add greens back to the caramelized onion pan with the cooked potatoes. If you find mustard greens too strong, add in a diced or grated apple. Set over medium-low heat. Scrape up fond for flavor. Warm potatoes through. Serve with a squeeze of fresh lemon or lime.