Yum, tearty, Greens Braised with Tomatoes and Thyme!

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Greens Braised with Tomatoes and Thyme
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Today's recipe is from Jill Nussinow, "The Veggie Queen". She's the
author of "Vegetables Get the Royal Treatment", and has produced
a great DVD called "Pressure Cooking: Delicious Dishes in Minutes".

Check out her books and services here: http://clicks.aweber.com/y/ct/?l=KME.R&m=ixKztty93yk6&b=Ny7h98ZCA37B1RZBSHVUFw

6 cups chopped greens, such as kale, turnip or collards
1-1/2 cups peeled, seeded, chopped fresh or canned, diced tomatoes
1/2 cup red wine
1 teaspoon sugar or agave nectar
3 cloves garlic, minced
1-2 sprigs fresh thyme
1 cinnamon stick
1/4 -1/2 teaspoon salt
2 tablespoons olive oil

Combine all ingredients in a saucepan and simmer covered for 30
minutes. Uncover and cook another 15 minutes, or longer to reduce
slightly if you prefer a thicker sauce. Remove the cinnamon stick
and thyme stems. Serve as a side dish or over noodles, quinoa or
other grain.

Note: To turn this into a complete meal, add a drained can of your
favorite light colored bean to the dish for the last 15 minutes of
cooking.

Serves 4

©2009 Jill Nussinow, MS, RD The Veggie Queen(TM)

340 - 11th Street, Suite 4A
Brooklyn, NY 11215
Usa

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