Garlic-Braised Greens and Potatoes
Published Oct. 17, 2022
- Total Time
- 40 minutes
- Rating
- Comments
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Ingredients
- 6tablespoons extra-virgin olive oil
- 5garlic cloves, thinly sliced
- 1large oregano sprig
- 1½pounds collards, kale, Swiss chard or escarole (or any combination), leaves coarsely torn and hearty stems thinly sliced (16 packed cups)
- Kosher salt and black pepper
- 1pound baby new potatoes, halved
- 2tablespoons minced shallot
- 1tablespoon lemon juice
- ¼cup chopped parsley
- Pinch of red-pepper flakes (optional)
- Crusty bread, for serving
Nutritional analysis per serving (4 servings)
377 calories; 22 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 40 grams carbohydrates; 11 grams dietary fiber; 3 grams sugars; 10 grams protein; 783 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. In a large Dutch oven, combine ¼ cup of the oil with the garlic and oregano; heat over medium until garlic is fragrant but not browned, about 1 minute. Add a batch of the greens and stems and ½ cup water; season with salt and pepper, and stir until wilted. Add the remaining greens and stems in batches, seasoning with salt and pepper and stirring until wilted before adding the next batch.
- Step 2
Once all the greens have been added, stir in the potatoes. Add ½ cup of water and the remaining 2 tablespoons of oil, and bring to a boil. Cover with the lid and bake until greens and potatoes are tender, about 30 minutes. Discard oregano sprig.
- Step 3
Add shallot, lemon juice and half of the parsley to the pot, and mix well. Season to taste with salt and pepper. Transfer greens and potatoes to a serving platter and spoon over any sauce remaining in the pot. Garnish with red-pepper flakes (if using) and the remaining parsley. Serve warm or at room temperature, with crusty bread.
Private Notes
Comments
Yeah, but looks delicious - you could always add in some cooked chickpeas - seems like they would be a nice match to the dish....
You can always add a protein- white beans, sausage, chicken, fish all pair nicely with this dish.
Fun fact, 1.5 lbs of collards contain 21 grams of protein (just over 5g per serving). It turns out that, calorie per calorie, leafy greens are a decent protein source (along with extra benefits of fiber, phytonutrients, etc.) - collards are 23% protein! But, as a registered dietitian, I feel the need to chime in that it doesn't matter. Whole plant foods provide tremendous health benefits, and are naturally balanced in protein. My colleague David Katz explains it best https://rb.gy/mmkmvg
It takes a food-stylist to make this look pretty, but it does taste good. Comments that show personal (or pantry) adaptations are on the mark: make your own of this hearty greens and potato braise. I found that it took longer to finish in the oven than the 30 minutes in the recipe, but it's a braise, so can't be rushed. Once finished it can be kept warm, and the finishing, tasting/adjusting and garnishing done when ready to serve the rest of the meal.
I made it mostly as-is: I added more garlic, and used broth instead of water. It was a great way to use the greens and potatoes in this week’s CSA box. The next morning, the leftovers made a great breakfast scramble.
Holy cow, this is delicious. The recipe is pretty much perfect, though I did stir in a bit of Parmesan at the end to good result.