Sally Adkins – the local creek diva who maintains GainesvilleCreeks.org – brought this dish to my attention at a holiday brunch years ago. “Cause you get tired of making greens the same way,” she said in the quiet of my first smiling mouthful. I never get tired of this.
Sauté onions and shallots in generous butter on low heat until they caramelize. Vidalias are best.
Rinse your cooking greens and cut them into strips. (Chiffonade or Dinosaur Bites, it doesn’t matter).
Add frozen black cherries to the onions. Once they have harmonized add the greens. Wilt to your liking.
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