Name: Braised Early-Spring Greens
Prep time: 20 min
Total time: 1 h 25 min
Yield: 10
Ingredients: 1/4 c. extra-virgin olive oil; 1 large onion; 2 clove garlic; 1 tbsp. kosher salt; 1 tsp. crushed red pepper; 12 c. chicken stock; 1 bunch collard greens; 1 bunch chard; 1 bunch kale; 1 bunch mustard greens

Step 1In a large stockpot over medium-high heat, heat oil. Add onion, garlic, salt, and red pepper and sauté until tender, about 8 minutes. Add chicken stock and bring to a simmer, about 5 minutes.

Step 2Add collard greens to pot and simmer in broth for 15 to 20 minutes. Using tongs, remove from broth, shaking off any excess liquid. Transfer to a sheet pan and spread out to cool (this will help greens retain their color). Repeat with remaining greens one bunch at a time, cooking each separately for 10 to 15 minutes.

Step 3Remove stockpot from heat while greens cool. Then add all cooled greens back to pot together and gently reheat to desired temperature over low heat.

Braised Early-Spring Greens

Ingredients

Directions

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