Braising is a cooking method that involves both dry and moist heat and can be achieved in a pan on top of the stove. What’s great about braising greens is that it’s the same technique for whichever green you chose to use: kale, escarole, collards and Swiss chard are all good options. You can even mix different greens together. This makes a great side dish any night of the week.

Braised GreensServes 4 Ingredients

  • 1 clove garlic
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/8 teaspoon salt
  • 1 tablespoon olive oil
  • 1/2 cup water, broth, or white wine
  • 1 large bunch of rinsed and roughly torn greens  (6 – 8 cups)

Preparation

  1. In a large pan, heat olive oil over medium high heat.
  2. Add garlic, red pepper, and greens.
  3. Cook until greens just begin to wilt.
  4. Add in the liquid and salt.
  5. Simmer until liquid has reduced in half and greens are tender.