Garlic-Braised Greens and Potatoes
Published October 16, 2022
Bobbi Lin for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
6 tablespoons extra-virgin olive oil
5 garlic cloves, thinly sliced
1 large oregano sprig
1 ½ pounds 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
1 pound baby new potatoes, halved
2 tablespoons minced shallot
1 tablespoon lemon juice
¼ cup chopped parsley
Pinch of red-pepper flakes (optional)
Crusty bread, for serving
Nutritional analysis per serving (4 servings)
78 grams carbs; 600 calories; 15 grams monosaturated fat; 4 grams polyunsaturated fat; 4 grams saturated fat; 26 grams fat; 14 grams fiber; 972 milligrams sodium; 18 grams protein; 8 grams sugar
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....
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
You can always add a protein- white beans, sausage, chicken, fish all pair nicely with this dish.
This also works, with bagged baby greens, reversing the order: Start earlier in the day. Use your largest-bottomed dutch oven. Generously oil bottom of pan and brown halved baby potatoes there, cut sides down. Poke them loose a couple times so they don’t stick. Throw in shallots and garlic for one minute when potatoes are browned. Add half cup chicken broth and sprig oregano and drained can/box white beans, low simmer til potatoes tender to fork. Turn off heat. Stir in juice of half lemon, and let marinate. 15 min min before serving, bring to boil again. Fill up the dutch oven with baby greens to wilt. Stir after a couple minutes. Serve. . (Be prepared to add more stock and reduce salt)
This recipe is giving the best kind of Nonna vibes. Be liberal with the salt as you go. Added chickpeas with the potatoes so this would feel more “complete” as a full meal and topped with a final drizzle of olive oil. My 5 year old and I both gobbled it up!
I love this dish. I’ve made it both in the oven, in the toaster oven, and on top of the stove. Works great either way. My fave greens combo for this is kale and mustard greens.