Braised Greens
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Say hello to warm and comforting Braised Greens. Bound to be your new favorite side dish, the greens are ready to eat in less than 15 minutes and are flavored with garlic, butter, and lemon juice.
Busy nights call for the quickest and easiest side dishes to pair with dinner. You can whip up your usual sauteed asparagus or use up the leftover mashed potatoes in the fridge. Or, you could try these Braised Greens!
This braised greens recipe is not only ready to eat in under 15 minutes, but also packs your plate with a ton of vitamins, minerals, antioxidants, and fiber. In addition, the greens are sauteed with garlic, butter, and lemon juice to help every bite taste its best. There’s no room for bitter greens here!
A quick, healthy, and delicious side dish that pairs well with almost anything? I’d call that a win!
Recipe features
- It’s a quick, easy, and vegetarian side dish. Ready in under 15 minutes!
- The ingredients are incredibly simple, yet result in big flavor.
- One of the most reliable and healthy side dishes you can make year-round.
Ingredient notes:
- Leafy greens – You can use any hearty leafy green that’s in season or available to you. Choose your favorite! Kale, collard greens, and swiss chard are all great options.
- Butter – Melted butter or ghee give this healthy side dish flavor and fat. Olive oil or avocado oil could work as a substitute but the finished dish won’t taste as mouthwatering.
- Lemon juice – Acid is always added to braised greens to help brighten up each bite and cut through the natural bitter flavors. Fresh lemon juice OR white wine will do here.
Step-by-step instructions
Step 1: Sauté the garlic. Melt the butter in a large pot on the stove. Add the garlic and sauté until it’s fragrant.
Step 2: Cook the greens. Add half of the chopped greens to the pot. Cook until they’re wilted, then add the other half.
Step 3: Braising time. Stir in the red pepper flakes, salt, and pepper. Pour in the water and turn up the heat. Let the greens cook until they’ve absorbed all of the liquid.
Step 4: Flavor, then serve. Take the braised greens off of the heat and stir in the lemon juice. Serve and enjoy!
Tips and FAQs
- Want to use white wine instead of lemon juice? Sauvignon Blanc pairs nicely, although you can use any white wine you already enjoy drinking.
- Braised greens and bacon are a match made in heaven. Feel free to sauté some bacon in the pot before you add the garlic for even more fat and flavor here.
- Use olive oil instead of butter to make this recipe vegan.
- Substitute chicken broth, bone broth, or vegetable broth for water to add even more flavor.
- Braised greens pair well with hearty, comforting meals like BBQ chicken thighs, jackfruit pulled pork, black eyed peas beer chili, and more.
What does it mean to braise a vegetable?
Braising is a cooking method that involves sauteing vegetables at high heat before they’re simmered in liquid.
What are the best greens to braise?
Any type of hearty leafy greens (like kale, mustard greens, escarole, collard greens, and swiss chard) can be braised. In other words, choose a green with large, tough leaves that are almost difficult to eat raw. Most of the best greens for braising taste bitter when eaten raw, but are delectable and soft once cooked.
How long do you braise leafy greens?
This simplified braised greens recipe is ready after about 10 or 15 minutes.
More quick and easy side dishes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Braised Greens
Video
Ingredients
- 1 tbsp butter
- 5 garlic cloves, sliced
- 2 bunches greens, kale, chard, collard greens, etc.; chopped
- 1/2 tsp red pepper flakes
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup water
- 1 tbsp lemon juice, or more to taste
- 1/4 cup dry white wine, optional
Instructions
- Melt butter in a large pot or dutch oven over medium heat, then add the garlic and sauté for 1 minute.
- Add HALF of the chopped greens and stir until wilted, then add the remaining greens and give everything a good toss.
- Add the red pepper flakes, salt and pepper, then pour in the water and increase the heat to medium-high until the liquid has absorbed; remove from the heat, then add the lemon juice (and/or white wine) and enjoy!
Notes
Nutrition
We really enjoyed this recipe. It was the first time that I had made greens. It was very simple and we were able to cook about 15 cups by upping the recipe. Instead of bacon, we used a cup of bacon with the butter. We also added pieces of ham. We also had cans of mustard greens in the pantry that we incorporated. It turned out really good.
Thanks for the positive review!