Name: Braised Hearty Greens
Total time: 35 min
Cuisine: Southern
Ingredients: 4 tablespoons unsalted butter; 1/2 cup thinly sliced red onion; 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; 2 tablespoons cider 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

Don’t be alarmed by the giant mound of greens. They wilt significantly when cooked. Collards may need a few extra minutes of covered cooking in step 1.

Instructions

Melt 2 tablespoons butter in Dutch oven over medium heat. Cook onion until softened, about 5 minutes. Add half of greens, broth, sugar, ½ teaspoon salt, and cayenne. Cover and cook until greens are beginning to wilt, about 1 minute. Stir in remaining greens and cook, covered and stirring occasionally, over medium-low heat until completely tender, about 30 minutes.

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