Braised Greens
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 12ounces assorted greens, like kale, collard, Swiss chard
- 1teaspoon olive oil
- 1large clove garlic, chopped
- 1cup no-salt-added chicken stock
- 1tablespoon white wine (or dry sherry)
- ¼teaspoon hot red pepper flakes
Nutritional analysis per serving (2 servings)
105 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 6 grams protein; 535 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
Wash the greens and remove tough stems. Cut or break greens into 2-inch lengths.
- Step 2
Heat a nonstick pan over high heat; reduce heat to medium-high, add the oil and sauté the garlic for 30 seconds. Add the greens, and sauté for 1 minute.
- Step 3
Stir in the stock, Sherry and hot pepper flakes; cover, and cook 8 to 10 minutes, until greens are soft.
Private Notes
Comments
For those who don't have sherry lying around, red wine vinegar, or even red wine substitute very nicely.
A nice variation on this is to delete the Sherry and add a large tablespoon of small capers when you add the greens.
Would strongly suggest using either ghee or coconut oil rather than olive oil since the cooking is not low heat and the olive oil's integrity will be compromised. Just before the garlic is finished, you can add black mustard seeds and / or cumin seeds for their subtle flavor as well as any fresh spices such as freshly grated turmeric root or ginger
A good vegetable stock will enhance the flavor of the greens.
Shout out to Marion Burros, whose obit is in today's print edition. I still have a battered, stained copy of the first paperback version of Elegant But Easy, gift (along with Joy) from my mom when I got my first apartment.
I made this with purple kale. It cooked up nicely, but I found it to be a bit bland. A generous splash of tamari did the trick.
Lovely with mirin in lieu of sherry. Just what my smoked pork butt needed!