Braising Hearty Greens
Collards, mustard greens, and kale demand a bit of patience. By simmering them in a small amount of liquid and fat, you break down the cellulose, resulting in greens that are supple and deeply flavored.
Don't rush the liquid.
The greens will shrink significantly as they cook. Ensure your pot is large enough to hold them at the start, even if they look like they won't fit.
- large Dutch oven or heavy-bottomed pot
- tongs
- sharp chef's knife
What goes in.
- 2 lbhearty greens (collard, mustard, or kale), stems removed and leaves chopped
- 3 tbspbacon fat or olive oil
- 1yellow onion, diced
- 3 clovesgarlic, smashed
- 1.5 cupschicken or vegetable stock
- 1 tbspcider vinegar
- to tastered pepper flakes and sea salt
Controlled reduction
Keep the lid partially cracked during the simmer. This allows the liquid to reduce into a concentrated braising liquor while the greens soften.
The method.
Render the aromatics
Heat the fat in the Dutch oven over medium heat. Add the onions and cook until they turn translucent and start to brown at the edges.
Wilt the greens
Add the greens in handfuls. Use tongs to toss them in the fat until they collapse and turn bright green.
Add the braising liquid
Pour in the stock and garlic. Bring to a gentle simmer, then turn the heat to low.
Simmer
Cover partially and cook for 30 to 40 minutes. They are ready when the stems are tender enough to pierce easily with a fork.
Finish
Stir in the cider vinegar and season with salt and red pepper flakes before serving.
Other turns to take.
Smoked Meat
Add a smoked ham hock or thick-cut bacon lardons at the start with the onions for depth.
Spicy Finish
Replace cider vinegar with a splash of hot sauce or pickled jalapeño brine for a sharper acidity.
When it doesn't go to plan.
Always strip the tough lower stems off collard greens before chopping; they take significantly longer to cook than the leaves.
The liquid remaining in the pot is potent—drizzle it over the greens when serving.
Greens can be chopped and washed the day before to save active time.
The ones that keep coming up.
Can I use water instead of stock?
You can, but you will need to add more salt and aromatics to compensate for the lack of depth in the liquid.
How do I know when they are done?
The leaves should be completely soft and the stems should lose their 'snap' when tested with a knife.
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