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charlie

Braised Winter Greens...

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Joined: Dec 16, 2005

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Posted to Thread #27225 at 5:05 pm on Jan 19, 2015

Braised Winter Greens
Yield: Serves 4

3 tablespoons olive oil
1 medium onion, minced (about 1 cup)
5 medium garlic cloves, minced or pressed through a garlic press (about 5 teaspoons)
1/8 teaspoon red pepper flakes
2 lbs. kale or collard greens, ribs removed, leaves chopped into 3-inch pieces and rinsed (about 24 loosely packed cups)
1 cup low-sodium chicken broth
1 cup water
Table salt
2 - 3 teaspoons juice from 1 lemon
Ground black pepper

1. Heat 2 tablespoons oil in Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until softened and beginning to brown, 4 to 5 minutes. Add garlic and pepper flakes; cook until garlic is fragrant, about 1 minute. Add half of greens and stir until beginning to wilt, about 1 minute. Add remaining greens, broth, water, and teaspoon salt; quickly cover pot and reduce heat to medium-low. Cook, stirring occasionally, until greens are tender, 25 to 35 minutes for kale and 35 to 45 minutes for collards.

2. Remove lid and increase heat to medium-high. Cook, stirring occasionally, until most of liquid has evaporated (bottom of pot will be almost dry and greens will begin to sizzle), 8 to 12 minutes. Remove pot from heat; stir in 2 teaspoons lemon juice and remaining tablespoon olive oil. Season with salt, pepper, and remaining teaspoon lemon juice. Serve.

Notes:

For best results, be sure your greens are fully cooked and tender in step 1 before moving on to step 2.

Your turkey wings would be a nice addition.


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