Name: Braised Winter Greens
Total time: 1 h
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

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, we removed the lid to allow the liquid to cook off. The result: a winter greens recipe that highlights the greens’ cabbagelike flavor and firm texture.

Before You Begin

For best results, be sure your greens are fully cooked and tender in step 1 before moving on to step 2.

Instructions

Heat 2 tablespoons oil in Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until softened and beginning to brown, 4 to 5 minutes. Add garlic and pepper flakes; cook until garlic is fragrant, about 1 minute. Add half of greens and stir until beginning to wilt, about 1 minute. Add remaining greens, broth, water, and ¼ teaspoon salt; quickly cover pot and reduce heat to medium-low. Cook, stirring occasionally, until greens are tender, 25 to 35 minutes for kale and 35 to 45 minutes for collards.

Remove lid and increase heat to medium-high. Cook, stirring occasionally, until most of liquid has evaporated (bottom of pot will be almost dry and greens will begin to sizzle), 8 to 12 minutes. Remove pot from heat; stir in 2 teaspoons lemon juice and remaining tablespoon olive oil. Season with salt, pepper, and remaining teaspoon lemon juice. Serve.