Simple Braised Greens
Dress Up the Ordinary
Escarole, chard, collards, spinach, kale, or turnip, mustard, or beet greens--this simple technique is perfect for cooking all of them! A little olive oil, a bit of our Veggie-Stock Gold, and some aromatics bring out the delicious flavors of leafy green veggies.
1 tablespoon olive oil
1 medium onion, sliced
Pinch red pepper flakes
2 pounds greens, tough stems removed, roughly chopped
2 teaspoons Veggie-Stock Gold® 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 the olive oil over medium heat. Add the onion and the red pepper flakes and sauté for 3-5 minutes, until the onion translucent. Add the greens, a handful at time, turning them with tongs to coat them with oil. Add the diluted Veggie-Stock Gold®, cover the pan, and reduce the heat to low.
Simmer until the greens are tender, about 10 minutes. (Sturdier greens may require additional cooking time, while more tender ones may require less.)
Remove the lid and simmer until most of the liquid has evaporated. Season the greens with salt and pepper to taste and a little lemon juice or vinegar, if you wish.