MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Prudhomme's Jumbled Greens
 Categories: Cajun, Vegetables
      Yield: 6 Servings
 
      2 tb Peanut oil
  1 1/2 c  Chopped onions
      1 bn Collard greens washed
           Stemmed; torn into 3"-4"
           Pieces
      1 tb Plus 1 teaspoon Chef Paul
           Prudhomme's vegetable magic
      1 bn Mustard greens washed
           Stemmed; torn into 3"-4"
           Pieces
    1/2 c  Chopped fresh cilantro
      1 c  Vegetable stock; in all
      1    10-ounce bag fresh spinach
           Washed stemmed; torn into
      3    "-4" pieces
      1 ts Sugar
 
  Preheat a heavy (preferably cast-iron) 4-quart pot over high heat to
  350 F, about 4 minutes. Add the oil and, when it begins to smoke,
  about 4 minutes, add the onions. Cook, stirring occasionally, until
  the onions begin to turn golden brown, about 6 minutes, then add the
  collard greens and the Vegetable Magic. Scrape the bottom of the pot
  and cook, stirring occasionally, until the greens are sticking on the
  bottom and about to burn, about 3 to 4 minutes. Add the mustard
  greens and cilantro and stir and cook for 1 minute. Add 1/2 cup stock
  and scrape the bottom of the pot.
  
  The greens will cook down, and the onions will turn dark brown. Cook
  until all the liquid evaporates, about 10 to 12 minutes, then add the
  remaining stock. Scrape the bottom of the pot and add the spinach.
  Stir and cook for 3 minutes. Add the sugar and cook for 1 minute
  longer. Remove from the heat and serve.
 
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