Savory Braised Kale and Collard Medley

1.

Begin by heating 1 tablespoon of olive oil in a Dutch oven over medium heat until it's shimmering. Add the finely chopped onion and cook for about 5 minutes, stirring occasionally, until it becomes soft and translucent.

2.

Next, add the minced garlic and red pepper flakes to the pot. Cook this mixture for about a minute, just until the garlic becomes fragrant. This brief cooking time ensures the garlic infuses the oil without burning.

3.

Now, stir in half of your prepared greens, allowing them to cook for about one minute until they start to wilt. This makes room for the remaining greens, which you should add next along with the chicken broth, water, and 1/4 teaspoon of salt.

4.

Cover the pot, reduce the heat to medium-low, and let the greens simmer gently until they become tender. This process takes about 25-35 minutes for kale and 35-45 minutes for collard greens. Slow cooking in the broth and water will tenderize the greens beautifully, while preserving their vibrant color and nutrients.

5.

Once the greens are tender, uncover the pot and increase the heat to medium-high. Cook for an additional 8-12 minutes, stirring occasionally, until most of the liquid has evaporated. This step concentrates the flavors and ensures the greens are richly flavored.

6.

Finally, remove the pot from the heat and stir in the lemon juice and the remaining tablespoon of olive oil. Season with salt and pepper to taste, adjusting as necessary to suit your preference.