Need a quick winter meal side, to complement otherwise hearty winter or holiday meal? Look no further than Cook's Illustrated's simple braised winter greens recipe (or the heavily modified version that appears below).
Super easy to prepare, takes almost no time to cook, and is an easy way to make a heavy meal feel healthier than it ever should. I made this dish 15 - 20 minutes before we had to leave for Thanksgiving dinner this year, and was really pleased with how great it turned out. The kale was still just slightly bitter but had a nice salty and hearty taste. My modified recipe appears under the picture of the completed dish below.
For a side dish for approx. 4 people
- 1 tbsp. olive oil
- 1 bunch dinosaur kale, washed and ripped into 2-inch pieces
- 3 cloves garlic, coarsely chopped
- 1/2 onion, chopped
- 1 - 2 tsp. dried red chili flakes (to taste)
- 1/2 cup vegetable broth or water
- 1 - 2 tsp. fresh-squeezed lemon juice (to taste)
- salt and pepper
- Heat a wok or heavy-bottomed pot over medium-high heat with olive oil.
- When hot, add onion, garlic, and red chili flakes and saute for 30 seconds - 1 minute, or until fragrant.
- Add greens, and toss with mixture in pan, and saute for 2 - 3 minutes or until greens are wilted.
- Add water or vegetable broth, cover pot, reduce heat to medium, and cook for 5 - 10 minutes, stirring occassionnally. If you used unsalted broth or water, add one or two pinches of salt.
- Cook until greens are to your desired consistency, add lemon juice (starting with 1 tsp.), salt and pepper to taste.