Miso Raisin Collard Greens
1/2 large onion
3 tablespoons olive oil
1 small packet Sazon Goya con Azafran spice
8 large collard green leaves
8-10 beet greens (with stems) (can substitute other types of greens that are not too bitter)
1.5 ounces (small box) raisins
8.45 ounce box of Whole Foods "365 Organic" Miso broth
6 ounces canned mushrooms (I used straw mushrooms for that depicted above)
1 tablespoon apple cider vinegar
Trim collard greens of their spines and cut leaves into 1/2 inch pieces.
Cut beet greens into 1/2 inch pieces (include cut up stems).
Heat olive oil over medium heat in medium sized pot.
Dice onion into 1/4 inch dice, add to pot with olive oil and Goya Azafran, saute to a light brown.
Add greens and raisins to pot, stir to coat with oil, saute 15 minutes.
Add vinegar, miso broth, mushrooms, and water from canned mushrooms.
Cover and simmer on medium low heat until collard greens are as tender as you desire. In my case, this was about an hour.
Stir occasionally. If liquid begins to dry, add water to cover greens.
This original recipe and photos are copyrighted 2006 email for permission.