A good friend of mine from Corvallis, Oregon came up with this delightfully yummy side dish. She used kale. I have spinach growing in the garden so I used spinach. Swiss chard would be delicious, too. This vegan side highlights the savory-sweet combo that I love. The flavor of quince shines.
1 onion, chopped
1 clove garlic, crushed
2 tablespoons olive oil
1/4 cup chopped candied quince
Fresh spinach, kale, or Swiss Chard, coarsely chopped
1/4 cup dry white wine
Salt and freshly ground black pepper to taste
Saute the chopped onion and garlic in the olive oil in a pot over medium heat until the onion is tender, about 8 minutes.
Swirl in the candied quince.
Add the chopped spinach and white wine.
Cook the greens down a bit before adding salt and freshly ground black pepper to taste. Saute until the spinach is wilted yet still perky. This savory-sweet side is excellent when served alongside pork or lamb.