Using Veggie Broth Concentrate
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.
1 tablespoon olive oil
1 medium onion, sliced
Pinch red pepper flakes
2 pounds greens, tough stems removed, roughly chopped
2 teaspoons Kitchen Accomplice Veggie Broth Concentrate or 4 teaspoons Vegan Plant-Based No-Bone Broth Concentrate dissolved in 1 cup hot water
Salt and ground black pepper
Squeeze of lemon juice or dash of balsamic vinegar, optional
In a large skillet, warm olive oil over medium heat. Add onion and red pepper flakes and sauté 3-5 minutes, until onion is translucent.
Add greens, a handful at time, turning them with tongs to coat with oil. Add diluted Kitchen Accomplice Veggie Broth Concentrate, cover pan, and reduce heat to low.
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.
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.