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CHERRIES: or canned unsweetened sour cherries, drained. SWEET ONION: Vidalia, Maui. GREENS: collards, red mustard, arugula, kale. Soak dried cherries for 15 minutes in hot water; drain. Place fresh or canned cherries in a small bowl and sprinkle them with sugar. Let sit for about 10 minutes. Heat the oil in a large, deep skillet. Add the onion and 1/2 teaspoon of the salt, and saute over high heat for about 5 minutes. Turn the heat to medium, cover the pan, and let the onion cook until very tender (1bout 10 more minutes). Begin adding the grees in batches (as much as will fit), sprinkling each addition with about 1/4 teaspoon salt. Stir and cover between additions, letting the greens cook down for about 5 minutes each time, to make room for the next batch. When all the greesa re added and have wilted, stir in the sour cherries and cook for just about 5 minutes longer. Transfer to a platter,and sprinkle the dried cherries on top, if using. Serve hot or warm, being sure to include some of the delicious cooking juices with each serving. Enough for 4 to 6: prep. 40 minutes, 15 mins. work. PER SERVING: 135 cals, 2.8 g fat, 16.6% Recipe by: Mollie Katzens Vegetable Heaven (Hyperion, Oct97)
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