Italian Braised Greens And Potatoes

• 6 ounces red onion, chopped
• 3 tablespoons extra virgin olive oil
• 2 large cloves garlic, minced
• 1 pound braising greens (like Swiss chard, kale), washed, trimmed of tough stems
• 1/2 cup vegetable or chicken stock or broth
• 1/2 pound small new potatoes, scrubbed and boiled
• 3 hard-cooked eggs
• 2 tablespoons red wine vinegar
• Salt and freshly ground black pepper to taste

1. Saute onion in one tablespoon of hot oil over medium heat until onion begins to brown.
2. Add garlic and cook another 30 seconds.
3. Combine greens and stock in a heavy-bottomed pot; cook slowly over medium-low heat until greens soften.
4. Stir into the onion mixture.
5. Cut potatoes and eggs into quarters and stir into greens mixture.
6. Stir in remaining oil and vinegar and season with salt and pepper.

red onion, extra virgin olive oil, garlic, braising greens, vegetable, new potatoes, eggs, red wine vinegar, salt

Taken from cooking.nytimes.com/recipes/9430 (may not work)