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Braised Greens

Posted By Terrie On In Jubilee CSA Summer Session Weekly Recipes,Main Dishes--featuring veggies,Make A Meal with Bits and Pieces,Make Ahead and Store,Process Tips,Recipes,Side,Week 16 | No Comments

 

 

 

Cascading Kitchen Notes

Braised Greens

  1. Wash 2 lbs. of braising greens (any combination of kale, collards, chard, turnip greens, beet greens, Asian greens…you get the idea)
  2. Remove the stems for the kale, collards, mature turnip greens.
  3. Chop the greens in a chiffonade or ribbon cut.
  4. Place this pile of greens in a big bowl until ready to cook.  Chop the chard stems and keep them separate.

In a large pan sauté:

  • 1/4 cup olive oil
  • 1 onion finely diced
  • Chard stems
  • Sauté until the onions are soft.

Add:

  • 3 cloves of minced garlic
  • 1 pinch of nutmeg
  • ½ tsp sea salt
  • Small pinch of chipotle pepper or red pepper flakes

Sauté for 3-4 more minutes, or until you begin to smell the nutmeg & pepper.

Add the pile of greens on top of the sautéed onion mixture.

Pile it high, it will cook down.

Place a cover over the greens. The lid may not fit at first, but it will cook down.

After 3 minutes uncover the greens and use two cooking spoons to gently turn the greens and mix them up with the onion-olive oil mixture.

Cover for 4 more minutes and check to see if it’s done. (This will depend on the type of greens in the braising mix. Collards take the longest.)  Once the greens are cooked, remove from the heat, uncover and allow the greens to cool.

Back to The Cascading Kitchen

Two full skillets reduced to this bowl.