Escarole, chard, collards, spinach, kale, and turnip, mustard or beet greens -- this simple braising greens recipe is perfect for cooking all of them! A little olive oil, a bit of our veggie broth and some aromatics bring out the delicious flavors of leafy greens.
Simmer until greens are tender, about 10 minutes. (Sturdier greens may require additional cooking time, while more tender ones may require less.) Remove the lid and continue simmering until most of the liquid has evaporated. Season greVeggie Broth Concentrateens with salt and pepper to taste and a little lemon juice or vinegar, if you wish.
Summer version:
Seasonal Braised Greens
From May to October, it’s the season for fresh greens: escarole, chard, collards, spinach, kale, and turnip, mustard and beet greens show up in farmers’ markets and grocery stores. This simple technique is perfect for cooking all of them! A little olive oil, a bit of our veggie broth and some aromatics bring out the delicious flavors of leafy greens.