Braised Greens Recipes

This recipe cooks down a lot. Don't be daunted by the amount of greens. You should use about 6 bunches, total.

This recipe is the perfect choice for Meatless Monday. Braising greens are a mix of greens that include kale, chard, collards, mustard, bok choy, raddichio, and turnip greens. In the cold, dark days of winter, the farmer's markets are full of baskets of these thick, green leaves in various sizes, shapes, and shades of greens. They're really great because you get several varieties of dark, leafy, chock-full-of-vitamins greens that are so versatile. Plus, they're delicious - each bite bursts with flavor and texture.

This is the recipe of ingredients I had on hand today. I make braised greens a lot because I get them in my food share box, and my husband will eat them prepared this way! Use any mix of sturdy greens, any fat, any braising liquid you want - but of course nutrition will change too.

garlic, basil and lemon braised greens

Collard greens are braised in beef broth

simple quick tasty and cost effective

This is a combination of a couple of different recipes that I thought might work together well.

Modified recipe from Food & Wine. Collard green instead of Swiss chard.

from the kitchn

Revised Rachel Ray's version from food.com

This is from the cookbook, Skinny Bitch in the Kitch. The original recipe says serves 4, but i used the whole squash and a little extra vegetable stock and kale to serve about 8.

Simply braising these greens with olive oil, onion, garlic and chile renders them tender and seasoned, making a wonderful complement to meat, fish or grilled, garlic-rubbed toast. Add a little pancetta, chicken stock and pecorino cheese, and the mixture of ingredients forms a tasty topping for pasta. Blend them together with pine nuts and add more olive oil, and you've got a turnip-and- beet green pesto.

When buying turnips or beets, choose those with healthy, vibrant greens. They should be tender, bright and uniform in color, and free from wilting or bruising. Once cut from their vegetable, beet and turnip greens should be used quickly; they will stay fresh for two days in the refrigerator if wrapped in paper towels and stored in a plastic bag. If they do become wilted, chop them finely and use them in soup.

spaghetti sauce

Braised leeks and fennel top off poached cod fillets. Easy and filling. I couldn't believe I liked this since I don't like fish!

Braising--the method of cooking ingredients in a small amount of liquid--is one of the easiest ways to prepare dark leafy greens. Serve this as as warm salad or side dish.