Slow roasted Sweet onions with Greens

(from All American Vegetarian, by B. Grunes and V. Vynckt)

Use only very fresh, tender greens here. Collard greens, kale, or chard all work.

Makes 4 servings

2 medium sweet onions Salt and pepper to taste

2 t. cold marg/butter paprika to taste

1 bunch greens 4 cloves garlic, minced

2 t. canola oil 1 c. whole wheat bread crumbs

4 cloves garlic, minced (again!)

Preheat oven to 350. Cut onions into wedges and arrange on a sheet of aluminum foil large enough to wrap onions.

Toss together butter, garlic, crumbs, salt, pepper, and paprika. Sprinkle mixture over onions and seal in foil.

Bake in center of the oven for 45 minutes. About 10 minutes before onions are ready, rinse greens, trim stems, and cut in 2-inch pieces.

Heat oil in a nonstick frying pan. Cook garlic over medium heat about 2 minutes, stirring occasionally, until it browns lightly. Stir in greens and cook, stirring occasionally, until greens are limp, just a few minutes.

To serve, set onion wedges on a plate and set greens on the side.