75 minutes
A hearty and flavorful medley of braised greens, perfect as a side dish or main course.
tablespoons
Onion, finely chopped
each
Garlic Clove, minced
each
teaspoons
Collard Greens, stemmed and leaves chopped into 3-inch pieces
0 lb
cups
cups
teaspoons
teaspoons
tablespoons
to taste
to taste
to taste
1. Heat Olive Oil and Cook Onions
Begin by heating 2 tablespoons of olive oil in a Dutch oven over medium heat until the oil shimmers. Once the oil is ready, add the finely chopped onion and cook for about 5 minutes, stirring occasionally, until the onions are softened and beginning to brown at the edges.
2. Add Garlic and Red Pepper Flakes
Add the minced garlic and red pepper flakes to the pot. Cook for about 1 minute, just until the garlic becomes fragrant. Be careful not to let the garlic burn.
3. Add and Wilt Greens
Add half of the chopped greens to the pot and stir for about a minute until they begin to soften. Then, add the remaining greens along with the chicken broth, water, and 1/4 teaspoon of salt. Cover the pot and reduce the heat to medium-low. Let the greens cook for 25-35 minutes if using kale, or 35-45 minutes if using collards, until they are tender to the bite.
4. Evaporate Excess Liquid
Once the greens are tender, remove the lid, increase the heat to medium-high, and cook uncovered for 8-12 minutes, stirring occasionally, until most of the liquid has evaporated.
5. Finish with Lemon Juice and Olive Oil
Remove the pot from the heat and stir in 2 teaspoons of lemon juice and 1 tablespoon of olive oil. Taste and season with additional salt, pepper, and lemon juice as needed.
Use collard greens and add smoked turkey legs or wings to the pot for a hearty, meaty flavor. Replace the olive oil with bacon fat and consider adding a splash of apple cider vinegar for a Southern twist.
Incorporate chickpeas for protein and replace the liquid with a mix of vegetable stock and canned tomatoes. Season with oregano, thyme, and a splash of red wine vinegar for a Mediterranean flair.
Opt for bok choy and mustard greens, use sesame oil for the fat, and deglaze the pot with a bit of soy sauce or tamari. Add ginger to the aromatics and finish with a drizzle of sesame oil and a sprinkle of sesame seeds.
Use Swiss chard and kale, cook with olive oil, and add cannellini beans for a protein boost. Season with a pinch of red pepper flakes and finish with a splash of balsamic vinegar.
Use mustard greens and Swiss chard, sauté with coconut oil, and add curry powder or a curry paste to your aromatics. Cook with coconut milk and vegetable stock, and add cooked lentils towards the end of cooking.
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