Dinner/ Lunch/ Side Dishes

Braised Greens

Braised Greens

Marian Burros
Course Dinner, Lunch, Side Dish
Cuisine Africa, American, Greece
Servings 2
Calories 24 kcal


  • Stove
  • Nonstick Pan
  • Spatula


  • 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
  • ¼ teaspoon hot red pepper flakes


  • 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.
Keyword Assorted Greens, Chicken Stock, White Wine

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