BRAISED GREENS
Chicken stock, white wine and red pepper flakes add flavor to this side dish that can be made with whatever hearty green is in season.
Provided by Marian Burros
Categories weekday, side dish
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Wash the greens and remove tough stems. Cut or break greens into 2-inch lengths.
- Heat a nonstick pan over high heat; reduce heat to medium-high, add the oil and sauté the garlic for 30 seconds. Add the greens, and sauté for 1 minute.
- Stir in the stock, Sherry and hot pepper flakes; cover, and cook 8 to 10 minutes, until greens are soft.
Nutrition Facts : @context http, Calories 105, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 4 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 535 milligrams, Sugar 4 grams
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Iron Maiden
[email protected]This recipe is a great way to use up leftover greens. I usually have some leftover kale or collard greens after making a salad, and this is a great way to use them up.
Sylvia Jeleni
[email protected]I love this recipe! It's so easy to make and the greens are always delicious. I usually serve them over rice or pasta.
Hadi King
[email protected]I've never made braised greens before, but this recipe made it easy. The greens were delicious and my family loved them. I'll definitely be making this again.
Atanu Barua (Antu)
[email protected]I'm not a vegetarian, but I love this recipe. The greens are so flavorful and the broth is delicious. I usually serve them over rice or pasta.
Dipal Thulung rai
[email protected]This recipe is a great way to get your kids to eat their greens. My kids love the sweet and tangy flavor of the braised greens.
Meek Manyang
[email protected]I thought this recipe was just okay. The greens were a bit tough and the flavor was bland. I probably won't make it again.
Belle Rodriguez
[email protected]I've made this recipe several times and it's always a hit. The greens are always tender and flavorful. I like to serve them with cornbread or mashed potatoes.
Prasna Lama
[email protected]This recipe is a great way to use up leftover greens. I usually have some leftover kale or collard greens after making a salad, and this is a great way to use them up.
Tanveer Tanveer
[email protected]I'm not a big fan of greens, but I tried this recipe and I was pleasantly surprised. The greens were tender and flavorful. I will definitely be making this again.
Enagboman Elliot
[email protected]I made this recipe for a potluck and it was a huge hit. Everyone loved the greens. I will definitely be making this again.
Ivy Eagleton
[email protected]I love this recipe! It's so easy to make and the greens are always delicious. I usually serve them over rice or pasta.
Mpho aaron Mutlane
[email protected]This recipe was a bit too bland for my taste. I added some extra salt and pepper, and it was much better. I also think it would be good with some bacon or sausage.
Fadwa Youssef
[email protected]I've never made braised greens before, but this recipe made it easy. The greens were delicious and my family loved them. I'll definitely be making this again.
Hadeywaley Taofeek
[email protected]I followed the recipe exactly and the greens turned out perfectly. They were tender and flavorful. I will definitely be making this again.
MR GN
[email protected]This recipe is a great starting point for braised greens. I added some extra garlic and chili flakes to give it a little more flavor. Served with cornbread, it was a delicious meal.
J4ME5_4_EVA
[email protected]I thought this recipe was just okay. The greens were a bit tough and the flavor was bland. I probably won't make it again.
Leroy Lyles
[email protected]Just made this for dinner and it was delicious! The greens were tender and flavorful, and the broth was rich and savory. Definitely a keeper.
MD. Aminiul
[email protected]I've made this recipe twice now and it's always a hit. The greens are cooked perfectly and the flavor is amazing. I highly recommend it.
Janet Lewis
[email protected]My family loved this recipe. It's a great way to use up all those greens that are in season right now. I served them over rice and it was the perfect meal.