Braised Greens

Posted 06/02/2012 by farm

Posted in : Cuisines :
  • Prep Time :
    15 min
  • Cook Time :
    15 min
  • Ready Time :
    30 min


6 servings


  • 1 pound any greens
  • 1/4 cup olive oil
  • some stock or water


This a simple and quick way to add lots of leafy greens to meals.  You can choose any combo of greens available.  In this photo there are 2 kinds of kale, Swiss chard, beet greens and a curly mustard.  You can also use collards, bok choy and any other cabbage leaves.  Just clean them good, make a pile (or 2) of the leaves, then roll them up and slice thinly in a chiffonade cut.  Get a big pan hot on the stove and add the oil to coat the bottom.  Put big hand fulls of greens in the oil and flip over with tongs until all the greens are in and coated with some oil.  Then turn the heat down, add a bit of stock or water and cover.  The greens will wilt quickly and turn emerald green.  Cook just until the texture is right for you.  I like my greens to have a little crunch left.  You can eat the greens just like this or add soy sauce, lemon tahini sauce or any other sauce you love.  Delicious and so good for you!

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