Cider Vinegar Braised Greens

Cider Vinegar Braised Greens

Yield:
4 to 6 servings
Cook Time:
45 minutes

INGREDIENTS
1 large bunch collard greens
1 large bunch mustard greens
1 large bunch turnip greens
1 cup canola oil
2 medium yellow onions, chopped
6 garlic cloves, finely chopped
1 tablespoon red chile flakes
Sea salt
Freshly ground black pepper
1 cup cider vinegar
2 tablespoons unsalted butter, cold
DIRECTIONS
1. Fill the sink with clean water. Remove the stems from all of the
greens and wash both the leaves and the stems three times,
refreshing the water each time. Drain thoroughly and use a kitchen
towelt to help remove the excess water from the greens.
2. Prepare the stems by slicing them once lengthwise, then finely
chopping the cut stems crosswise; set aside. In a large saucepan set
over medium heat, warm the canola oil. Add the onions and garlic;
using a wooden spoon, stir constantly until translucent, about 5 to
7 minutes. Add the chile flakes and stir until fragrant, about 30
seconds.
3. Stir in the chopped stems and cook until slightly tender, about 6
minutes. Season with sea salt and pepper then add the leaves of
the greens in three batches, letting each batch wilt slightly to make
room for next batch. Once all of the greens are in the pot, season
lightly with sea salt and cracked pepper.
4. Add the cider vinegar and cover the saucepan. Reduce the heat to
low and simmer, stirring occasionally, until the greens are tender
and broken down, about 30 to 40 minutes.
5. Remove the pot from the heat and set aside to cool. Remove the
cooled greens from the pot and chop finely. Return the greens to
the braising liquid (they can be covered and refrigerated for up to
two days). When you’re ready to serve the greens, bring them and
their liquid to a simmer. Add the butter and stir until melted.
Season with salt and pepper and serve

SOURCE: http://www.tastingtable.com/entry_detail/chefs_recipes/6211/Cider_Vinegar_Braised_Greens_Recipe_by_Chef_Ashley_Christen.htm

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About blackdirtrecipes

W. Rogowski Farm - helping you make the best from your seasonal produce and CSA Membership.
This entry was posted in Cooked Vegatables, Side Dish and tagged , . Bookmark the permalink.

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