Braised greens

Get Braised Collard Greens Recipe from Food Network

Inspired by the Italian dish of sautéed puntarelle (an Italian variety of chicory) and white beans, this recipe makes a satisfying vegetarian main course or a hearty side dish for roast chicken or sausages. It opts for canned white beans, for the sake of weeknight convenience, and Swiss chard, which is much milder than puntarelle and easier to find in the U.S. Kale or escarole would also work well, if that’s what you’ve got. On that note, grated Pecorino Romano cheese gives the broth a more…

Braised kale is a simple way to tenderize and deepen the flavor. The greens first saute to maximize the aromatics in the dish then get covered and simmer.

Savory, lip-smackingly rich, and meltingly tender—you’ve never had greens quite like this before.

Braised cabbage and collard greens recipe – With this easy recipe, collard greens and cabbage are even better together than on their own! If you’re looking for a great side dish or a no…

Eat your greens. Better yet, eat your braised collard greens with bacon..smoky, savory, with a hint of sweet and a touch of heat!

These Braised Beans and Greens are so flavorful, so warm, and so inviting that you'll nearly forget they're healthy too! Made with kale, white beans, and vegetable stock, these are veggie friendly while still feeling full and satisfied at the end.

Mom always told you to eat your greens. In the cold, dark days of winter, the farmer’s markets are full of baskets of these thick, green leaves in various sizes, shapes, and shades of greens. Braising greens are a mix of greens that include kale, chard, collards, mustard, bok choy, raddichio, and turnip greens. They’re really great because you get several varieties of dark, leafy, chock-full-of-vitamins greens that are so versatile.

Southern-style greens slow-simmered with lots of garlic, onions, and simple seasonings.

Braised Southern Style Kale | I Heart Recipes