Braised Greens Recipe
Braised Greens
Melt-in-your-mouth
Ok—somehow I am so late to this party. I have always been a girl who has gone for the quick wilt of her greens and off the heat they go. Delicious - but as I am learning - definitely not the only way to go. In walks the slow braise greens. I’m in love.
Ingredients
olive oil
a head or two of garlic | sliced in half, leaving the cloves in the skins
1 large onion | sliced
salt
pepper
water or a light stock
a couple of bunches of greens | think kales, collards, chards, or a mix of them all, sliced thickly and cut into large bite-sized pieces.
Parmesan cheese
Instructions
Step One
In a large thick bottom pot, add a few glugs of olive oil over medium heat. Add the heads of garlic cut side down and scatter the slices of onions. Cook, stirring often until the onion is golden brown, but don’t let it burn.
Step Two
Add the greens to the pan. Toss quickly making sure the greens are all well-coated in oil and have started to wilt. Season with salt and pepper. Add about 1 1/2 cups of water or stock to the pan. Cover the pan with the lid and drop the heat to low. Simmer for 20-30 minutes until the greens are super tender.
Step Three
Once the greens are tender, add a nice dusting of parmesan cheese, and stir to mix. Cook without the lid until almost all of the liquid has evaporated and any liquid has turned into a nice thickish sauce. Taste. Adjust seasoning. Serve. Enjoy.
Hi Friends!
I am Rachel Kulchin, the passionate force behind the Blue Heron Project! As a dedicated Backyard Farmer, I am on a heartfelt mission to rekindle your connection with the garden.
Firmly rooted in the belief of savoring the flavors of seasonal and sustainable eating, I am dedicated to empowering you with the liberating experience of reclaiming control over your own food.
Join me on this authentic and exciting adventure towards a more connected and sustainable garden-to-table lifestyle.