Name: Braised Hearty Greens with White Beans and Shallots
Total time: 45 min
Cuisine: SouthernUS & Canada
Ingredients: 2 tablespoons vegetable oil; 6 shallots , sliced thin; 2 1/2 pounds hearty greens (kale, mustard, turnip, or collards), stemmed and leaves chopped; 1 cup low-sodium chicken broth; 1 tablespoon packed brown sugar; Salt and pepper; 1/8 teaspoon cayenne pepper; 1 (15-ounce) can small white beans , rinsed; 2 tablespoons unsalted butter; 2 tablespoons red wine vinegar

Why This Recipe Works

We wanted a one-pot hearty greens recipe with no parcooking. To achieve this, we cooked half of the greens with a little bit of liquid before adding the rest and then 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

Collards may need a few extra minutes of covered cooking in step 1. Don’t be alarmed by what may seem like an excessive amount of greens. They wilt significantly when cooked.

Instructions

Heat oil in Dutch oven over medium heat until shimmering. Add shallots and cook until browned, 6 to 8 minutes. Using slotted spoon, transfer shallots to paper towel–lined plate. Add half of greens, broth, sugar, 1/2 teaspoon salt, and cayenne to now-empty pot. Cover and cook until greens are beginning to wilt, about 1 minute. Stir in remaining greens and cook, covered, stirring occasionally, over medium-low heat until completely tender, about 30 minutes.

2.Remove lid, add beans, and cook over medium-high heat, stirring occasionally, until liquid is nearly evaporated, about 10 minutes. Stir in butter and vinegar and cook until butter is melted, about 30 seconds. Season with salt and pepper to taste, and sprinkle with shallots. Serve.