Braised Greens

Name: Braised Greens
Total time: 15 min
Ingredients: 12 ounces assorted greens, like kale, collard, Swiss chard; 1 teaspoon olive oil; 1 large clove garlic, chopped; 1 cup no-salt-added chicken stock; 1 tablespoon white wine (or dry sherry); 1/4 teaspoon hot red pepper flakes

4.0

(763)

cooking.nytimes.com

Your recipes

Total: 15 minutes

Servings: 2

Author : Marian Burros

dark greens

Ingredients

Remove All · Remove Spices · Remove Staples

12 ounces assorted greens, like kale, collard, Swiss chard1 teaspoon olive oil1 large clove garlic, chopped1 cup no-salt-added chicken stock1 tablespoon white wine (or dry sherry)1/4 teaspoon hot red pepper flakes

Export 5 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Wash the greens and remove tough stems. Cut or break greens into 2-inch lengths.

Step 2

Heat a nonstick pan over high heat; reduce heat to medium-high, add the oil and sauté the garlic for 30 seconds. Add the greens, and sauté for 1 minute.

Step 3

Stir in the stock, Sherry and hot pepper flakes; cover, and cook 8 to 10 minutes, until greens are soft.