BRAISING GREENS RECIPES

Name: Braised Greens
Total time: 15 min
Yield: 2 servings
Ingredients: 12 ounces assorted greens, like kale, collard, Swiss chard; 1 teaspoon olive oil; 1 large clove garlic, chopped; 1 cup no-salt-added chicken stock; 1 tablespoon white wine (or dry sherry); 1/4 teaspoon hot red pepper flakes

BRAISED GREENS RECIPE - NYT COOKING

Braised Greens Recipe - NYT Cooking image

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

Total Time 15 minutes

Yield 2 servings

Number Of Ingredients 6

Ingredients

12 ounces assorted greens, like kale, collard, Swiss chard
1 teaspoon olive oil
1 large clove garlic, chopped
1 cup no-salt-added chicken stock
1 tablespoon white wine (or dry sherry)
1/4 teaspoon hot red pepper flakes

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//schema.org, Calories 105, UnsaturatedFatContent 3 grams, CarbohydrateContent 12 grams, FatContent 4 grams, FiberContent 3 grams, ProteinContent 6 grams, SaturatedFatContent 1 gram, SodiumContent 535 milligrams, SugarContent 4 grams

CREAMED BRAISING GREENS RECIPE - NYT COOKING

Creamed Braising Greens Recipe - NYT Cooking image

Everyone knows creamed spinach, but not everyone knows that the luxe preparation works equally well with heartier greens like collards, kale, chard and mustard. Eating your greens never felt so decadent.

Provided by Julia Moskin

Total Time 30 minutes

Yield 8 servings

Number Of Ingredients 7

Ingredients

6 tablespoons butter
2 cloves garlic, minced
1 shallot, thinly sliced
1 cup heavy cream
Pinch freshly grated nutmeg
Salt
3 to 4 pounds young greens, like collards, kale, chard or mustard, stemmed and finely shredded.

Steps:

In a saucepan, heat 2 tablespoons of the butter over high heat until it foams. Add the garlic and shallot and cook over medium-low heat, stirring, until softened and golden, 5 minutes. Add the cream, bring to a simmer and cook until slightly thickened, 10 minutes. Add the nutmeg and salt to taste. Using a hand blender, purée until smooth.
In a large pot, heat the remaining 4 tablespoons butter over high heat until it foams. Add the greens and cook, stirring constantly, until tender but still bright green, about 5 minutes. Sprinkle with salt and add the cream mixture. Lower the heat, cover and let simmer until cooked through, 5 minutes more. Taste for nutmeg and salt, season to taste and serve hot.

Nutrition Facts : @context http//schema.org, Calories 249, UnsaturatedFatContent 7 grams, CarbohydrateContent 13 grams, FatContent 21 grams, FiberContent 8 grams, ProteinContent 7 grams, SaturatedFatContent 12 grams, SodiumContent 574 milligrams, SugarContent 2 grams, TransFatContent 0 grams

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