Becky's Braised Greens

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Makes: 4 servings adjust
Serve these with roasted winter squash and salmon or cozied up next to Mediterranean Quinoa Salad and lentil soup.

Directions

Ingredients

  • 10 leaves Kale, (1 bunch) sturdy greens, kale, collards, or chard

Step 1

Wash greens carefully and remove stems. Chop leaves into bite size pieces. Chard stems may be kept and chopped separately. Discard stems of other greens

Ingredients

  • 3 tablespoons Olive Oil
  • 1⁄2 Onion, cut in crescents

Step 2

Heat a large skillet over medium heat. Add oil and onion. Sauté onion over slow heat, stirring occasionally, until translucent and soft. Add chard stems if using, and sauté briefly. Add greens and toss to coat with oil. Sauté over medium heat until leaves begin to turn brilliant green and wilt down.

Ingredients

  • 2 tablespoons Water
  • 1 tablespoon Wheat Free Tamari Soy Sauce
  • 1 tablespoon Mirin, or sherry vinegar

Step 3

Mix together tamari, vinegar, and water. Pour into pan. Cover pan tightly. Cook until leaves are tender, 5 to 8 minutes, adding 1 to 2 tablespoons of water if pan becomes dry. Taste to check for doneness; greens should be tasty, not bitter; still green, and not grey.
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