Braised Greens

By Marian Burros

Braised Greens
Jim Wilson/The New York Times
Total Time
15 minutes
Rating
4(1,091)
Comments
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Chicken stock, white wine and red pepper flakes add flavor to this side dish that can be made with whatever hearty green is in season.

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Ingredients

Yield:2 servings
  • 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
Ingredient Substitution Guide
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

  1. Step 1

    Wash the greens and remove tough stems. Cut or break greens into 2-inch lengths.

  2. 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.

  3. Step 3

    Stir in the stock, Sherry and hot pepper flakes; cover, and cook 8 to 10 minutes, until greens are soft.

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Ratings

4 out of 5
1,091 user ratings
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Comments

Rowan

For those who don't have sherry lying around, red wine vinegar, or even red wine substitute very nicely.

NMNancy

A nice variation on this is to delete the Sherry and add a large tablespoon of small capers when you add the greens.

Naomi

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.

EG

This is a terrific recipe that results in tender, moist greens. I used a braising mix with chard,kale, and beet greens. My only change was to use bacon drippings rather than oil (I keep bacon fat in the freezer for such purposes), which imparted a lovely smoky taste.

jgb

I made this with a 12 oz. bag of chopped frozen kale, wasn't even completely thawed - worked great! Added the red pepper flakes to the hot oil before adding the greens or stock. Added some feta cheese crumbles on top in the last few minutes of simmering - nice, quick, easy!

Anne B

This is very nice. I used collard and turnip greens. Viewing this as a technique more than a recipe, I borrowed from other commentators and added capers and used red wine instead of sherry. Also, I used water instead of the chicken stock.

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