George’s All Purpose Greens Recipe

George’s All Purpose Greens Recipe

Serves 4*

(I used tronchuda and enjoyed the sweetness of this dish)

To prepare: cut on the vertical two medium onions; mince 6 or more cloves of garlic;

chop  about ½-3/4 pound  of greens** after de-stemming. Chop stems separately. Option: matchstick at least one carrot. Option: cut fennel bulb on the vertical.


tronchuda_wineTo begin: Sauté onions in olive oil with as much garlic as you like. When translucent add one tablespoon of honey. Set Aside.  Option: Sauté carrots in grapeseed oil until crisp. Set aside on paper towel to drain. Sauté green’s stems and/or fennel bulb until soft. Set aside.


Heat ½ to 1 cup wine in a pan big enough to hold greens that has a lid. For wine we use George’s Homemade Wines, usually mead or ginger wine, but a sweeter white works—Gewurz, Riesling, etc. Add greens and cover until JUST wilted. Do not overcook!tronchuda_cooking


Stir in all other ingredients except carrots and put on a platter. Garnish top with crisped carrots. Option: Sprinkle with Island’s End Farm sweet onion chips. Option: Sprinkle with roasted nuts, your choice. We use hazelnuts or sliced almonds. Option: Dust with fresh grated parmesan.tronchuda_finish



*George never measures anything, so this is a guesstimate as to how many it will serve.


**Greens may be a mix of beet greens, spinach, chard, perpetual spinach, kale of any type, collards, turnip greens, bok choy, tatsoi, cabbage leaves or tronchuda in any combination to equal ½ to ¾ pound. To quote George: ‘whatever’s around!”

Thank you to the farmers at Island’s End Farm.

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