Braised Winter Greens

5 comments

Appears in Cook's Illustrated January/February 2009

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...

Print