Simple Braised Greens (with variations)
Simple Braised Greens (with variations)
Kale and collard greens, they are pretty interchangeable in application. They both make good chips and salads... and of course braise down wonderfully. It's cold out side right now, maybe a little unseasonably raw. Good weather for a hearty bowl of braised greens Here is a simple recipe.
INGREDIENTS
1 bunch (approx 1/2-3/4 lbs) Rough chopped Kale and/or Collards, ok to leave the stem on
2-4 tablespoons Olive Oil or preferred cooking oil
1 or 2 Small Onions (Diced)
1-2 cloves Garlic, grated finely (optional)
Big Splash White wine (optional)
1-2 cups Liquid: Stock or just water
Salt to taste
Garnish:
Zest and juice of one lemon
Chili flakes
INSTRUCTIONS
First wash the greens well and chop the greens, onions, and garlic.
In a wide pot with a lid splash down some oil, maybe 2-3 tablespoons, and heat. Add the onions and cook on medium to low heat until they are golden brown and smelling right! Take the proper time to really cook down the onions and establish a very nice foundation for the braise. Add the garlic, stir into the onions, and cook through 1-2 minutes. Now add the Greens & mix well. Give a moment for the heat to recover in the pot and add the white wine and 1 cup of the liquid you have chosen. Salt to taste, cover, and simmer for several minutes. Check the liquid level, adding more as needed. Cook the greens at a low simmer for 20 minutes to an hour, until they are tender and their green color has turned pale. Adjust the salt, and garnish greens with lemon zest, lemon juice, and chili flakes to taste.
Variations we find delicious:
Drizzle finished greens with EVOO and cover with a hard salty cheese like parm.
Substitute some of the salt for fish sauce, and add some fresh grated ginger; this variation is delicious with rice
Add bacon, more garlic and use a light lager beer instead of wine.
Use kimchi juice for the braising liquid
Add canned tomatoes, fresh or dried chilies, and a tiny pinch of cinnamon to the braising liquid.