Braised Winter Greens (Collards or Kale)
North America
Ingredients
3 tablespoons olive oil
1 medium onion, minced (about 1 cup)
5 medium garlic cloves, minced or pressed through a garlic press (about 5 teaspoons)
2 anchovies, minced (optional)
1/8 teaspoon red pepper flakes
2 pounds kale or collard greens, ribs removed, leaves chopped into 3-inch pieces and rinsed (about 24 loosely packed cups)
1 cup low-sodium chicken broth
1 cup water
Table salt
2 - 3 teaspoons juice from 1 lemon
Ground black pepper
Directions
1. Heat 2 tablespoons oil in Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until softened and beginning to brown, 4 to 5 minutes. Add garlic and pepper flakes (and anchovies if using); cook until garlic is fragrant, about 1 minute. Add half of greens and stir until beginning to wilt, about 1 minute. Add remaining greens, broth, water, and ¼ teaspoon salt; quickly cover pot and reduce heat to medium-low. Cook, stirring occasionally, until greens are tender, 25 to 35 minutes for kale and 35 to 45 minutes for collards.
For best results, be sure your greens are fully cooked and tender in step 1 before moving on to step 2.
2. Remove lid and increase heat to medium-high. Cook, stirring occasionally, until most of liquid has evaporated (bottom of pot will be almost dry and greens will begin to sizzle), 8 to 12 minutes. Remove pot from heat; stir in 2 teaspoons lemon juice and remaining tablespoon olive oil. Season with salt, pepper, and remaining teaspoon lemon juice. Serve.
Notes
WHY THIS RECIPE WORKS: We wanted a one-pot winter greens recipe with no parcooking. To achieve this, we sautéed half of the greens before adding the rest with a little bit of liquid and covered the pot. When the greens had almost the tender-firm texture we wanted, we removed the lid to allow the liquid to cook off. The result: a winter greens recipe that highlights the greens’ cabbage-like flavor and firm texture.