New This Month

Mixed Greens

If you don't like spinach, try switching in a different mineral-rich green such as Swiss chard, dandelion, mustard, or beet leaves. From the book "Jamaican Cooking: 140 Roadside and Homestyle Recipes," by Lucinda Scala Quinn (Macmillan).

  • Servings: 6
  • Yield:

Source: Mad Hungry, January 2011


  • 1 pound spinach or other tender, leafy green
  • 1 pound cabbage or kale
  • 2 tablespoons vegetable oil
  • 1 onion, sliced
  • 1/2 Scotch bonnet pepper (any color), seeded and minced
  • 1 tablespoon white vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper


  1. Rinse the greens thoroughly in 3 baths of water (there's nothing worse than grit!). With some water still clinging on, shred the greens and cabbage and put them in separate bowls.

  2. Heat the oil in a large skillet over medium-high heat and add the onion and Scotch bonnet pepper. Cook, stirring, for 2 minutes. Add the cabbage and mix it together, cooking for 2 minutes more. Add the spinach, stirring as it wilts and mixes with the cabbage. Add the vinegar, reduce the heat to medium-low, cover, and simmer for 5 minutes. Stir in the salt and black pepper.

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