Search
Filters

Braising Greens

Escarole, chard, collards, spinach, kale, and turnip, mustard or beet greens -- this simple braising greens recipe is perfect for cooking all of them! A little olive oil, a bit of our veggie broth and some aromatics bring out the delicious flavors of leafy greens.

Ingredients

Directions

In a large skillet, warm olive oil over medium heat. Add onion and red pepper flakes and sauté 3-5 minutes, until onion is translucent.

Add greens, a handful at time, turning them with tongs to coat with oil. Add diluted Kitchen Accomplice Veggie Broth Concentrate, cover pan, and reduce heat to low.

Simmer until greens are tender, about 10 minutes. (Sturdier greens may require additional cooking time, while more tender ones may require less.) Remove the lid and continue simmering until most of the liquid has evaporated. Season greens with salt and pepper to taste and a little lemon juice or vinegar, if you wish.

Summer version:
Seasonal Braised Greens

From May to October, it’s the season for fresh greens: escarole, chard, collards, spinach, kale, and turnip, mustard and beet greens show up in farmers’ markets and grocery stores. This simple technique is perfect for cooking all of them! A little olive oil, a bit of our veggie broth and some aromatics bring out the delicious flavors of leafy greens.

Serves 4.

Product tags

Free Shipping for orders over $20* Buy 3 bottles and get free shipping! Broth

*Offer valid for 48 contiguous states

top