This recipe was submitted to me in 2007 by a member named Kathleen and it is from the Nutrition Action Healthletter, July/August 2007.
Basic Braised Greens
- 1 Tbs. canola oil
- 8 cloves garlic minced
- 1 lb. greens well washed (trim away the thick ribs from collards, kale, and mature spinach)
- 1/4 cup water more as needed
- Freshly ground black pepper to taste
- Red wine or cider vinegar to taste
- 1/8 tsp. salt
Heat a heavy, deep skillet or pot over medium heat. Add the oil and garlic. Saute until fragrant, about 30 seconds.
Stir in the greens and the water. (The liquid will not cover the greens.)
Reduce the heat to low, cover the pot, and continue cooking until tender (see "Approximate Cooking Times" below). Stir occasionally and add more water if needed. (The longer the cooking time, the more water you'll need to add. Kale or collards could take a total of two cups or more by the time they're done.)
Taste and season with pepper, vinegar or wine, and salt.
Serve warm or cold. 1 lb of greens makes 4 servings.
Approximate Cooking Times: (Emily's opinion: Stick to the lower end of the time range. These cooking times seem a bit long for my taste.) 2-5 min. - Baby spinach, Romaine lettuce, Arugula; 5-10 min. - Spinach, Bok choy; 10-30 min. - Swiss chard, Beet greens, Mustard greens, Turnip greens, Kohlrabi greens; 45-60 min. - Kale, Collard greens.