Braised Winter Greens

Name: Braised Winter Greens
Yield: Serves 4
Ingredients: 3 tablespoons, olive oil; 1 , medium onion, minced (about 1 cup); 5 medium, garlic cloves, minced or pressed through a garlic press (about 5 teaspoons); 1/8 teaspoon, red pepper flakes; 2 pounds, kale or collard greens, ribs removed, leaves chopped into 3-inch pieces and rinsed (about 24 loosely packed cups; see related step-by-step below); 1 cup, low-sodium chicken broth; 1 cup, water; , Table salt; 2 - 3 teaspoons, juice from 1 lemon; , Ground black pepper

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Appears in Cook's Illustrated January/February 2009

Side Dishes

Vegetables

Vegetarian

We wanted a one-pot approach to turning meaty winter greens like kale and collards tender—without spending hours or leaving them awash in liquid.

SERVES4

TIME1 hour

has video

WHY THIS RECIPE WORKS

We wanted a one-pot winter greens recipe with no parcooking. To achieve this, we sautéed half of the greens before adding the rest with a little bit of liquid and covered the pot. When the greens had almost the tender-firm texture we wanted...

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