Recipe - Greens And Balsamic-Glazed Onion Tartlets

2 cup Pearl onions (red or white)
I didn't know they came in
red...but little red
onions beget big red
onions...
Nonstick cooking spray
24 3inch wonton wrappers
3 ounce Goat cheese
1 tablespoon Olive oil
2 cup Packeddown chopped fresh
collard greens or kale
(YUMMY) opps, trim the
stems
One fourth Water
1/8 Salt
3 tablespoon Slivered sundried tomatoes
(not the oil packed
ones,,,,too fatty)
One fourth cup Balsamic vinegar (don't you
just love that stuff)
2 tablespoon Water
1 tablespoon Brown sugar

Oven to 350 Blanch the onios for 3 minutes, peel and cool Spray little
miniature muffin pan with noncook spray. Put the little wonton into each
muffin cup and spray the wrapper. Bake for 10 to 12 minutes until wrappers
are bown and crisp. Cool em on a wire rack. DONT SHUT OFF THE OVEN.

Crumble goat cheese evenly, (don't cheat anyone) in the wonton cups.

Heat the oil over medium high heat and add the greens and saute 5 minutes
or until tender. Add the One fourth water and cook for 5 minutes so the liquid
will evaporate. Remove from heat, stir in the salt and spoon evenly into
the wonton cups. Wipe the skillet out.

Now add the onions, tomatoes, vinegar, 2T water and brown sugar to the
skillet and bring it to a simmer, stirring over medium low heat for 10 to
15 minutes until the onios are tender and glazed. Spoon evenly over greens
in wonton cups. Bake tartlets for 5 to 10 minutes or until hot.

Serve them right away!

You can bake the wonton wrapper up to 2 days ahead and store them in an
airtight container. And the grrens and onions can be cooked ahead a day
before your party.

More fat than the brussel sprout. 2 grams per tartlet.

Posted to FOODWINE Digest 10 November 96

Date: Sun, 10 Nov 1996 14:02:13 0600

From: Mary Hogan maryhogn@TENET.EDU