It’s the allspice that makes this dish…the sherry too…
6 cloves garlic, minced
1 large onion (or leek), diced
1 T olive oil
1/4 c sherry or white wine or sake, optional
1/4 t ground allspice
1/4 t dried oregano
1/4 t dried basil
8 c greens cut into strips (chiffonade)
1/4 c grated Parmesan cheese, optional
1. Sauté the garlic and onion in the olive oil until the onion is soft. Add the sherry and the spices. Cook for a minute. Stir in the greens, in bunches if necessary, allowing each bunch to wilt down some before adding another. Cook, stirring occasionally, until fully wilted, about 10 minutes.
2. Remove to a serving bowl and sprinkle with Parmesan, if using.