Braised Greens With Garlic
15m prep 10m cook 25m ready
A simple side dish of braised greens with garlic, olive oil, and optional anchovies or chile for flavor. The greens are cooked until tender and seasoned with lemon juice or vinegar.
Ingredients
- 1½ pounds chard, spinach, kale, turnip greens, mustard greens, or beet greens
- 2 tablespoons olive or vegetable oil
- 2 garlic cloves, thinly sliced
- (1-inch piece ginger, peeled and thinly sliced, or 2 anchovy fillets, chopped)
- (1 small dried red chile, crumbled, or ¼ to ½ teaspoon red pepper flakes, to taste)
- Lemon juice or red wine vinegar
- Salt
- 1 Soy sauce, Nuoc Cham, or Nam Prik (opens in new tab)
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1½ pounds chard, spinach, kale, turnip greens, mustard greens, or beet greens
- 2 tablespoons olive or vegetable oil
- 2 garlic cloves, thinly sliced
- (1-inch piece ginger, peeled and thinly sliced, or 2 anchovy fillets, chopped)
- (1 small dried red chile, crumbled, or ¼ to ½ teaspoon red pepper flakes, to taste)
- Lemon juice or red wine vinegar
- Salt
- 1 Soy sauce, Nuoc Cham, or Nam Prik
Let's Cook
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Step 1.
Wash well and separate the leaves from the stems and midribs of: 1½ pounds chard, spinach, kale, turnip greens, mustard greens, or beet greens
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Step 2.
Cut the stems and midribs into ½-inch pieces. Coarsely chop the leaves. Rinse well, but do not dry.
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Step 3.
Heat in a large skillet over medium-low heat: 2 tablespoons olive or vegetable oil
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Step 4.
Add and cook until the oil is fragrant and the garlic is just beginning to color: 2 garlic cloves, thinly sliced; (1-inch piece ginger, peeled and thinly sliced, or 2 anchovy fillets, chopped); (1 small dried red chile, crumbled, or ¼ to ½ teaspoon red pepper flakes, to taste)
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Step 5.
Add the stem and rib pieces and cook, stirring occasionally, until nearly tender, about 2 minutes. Add the leaves and cook, partially covered, until both the leaves and stems are tender, 3 to 5 minutes more. Season to taste with: Lemon juice or red wine vinegar; Salt
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Step 6.
Or, if not using anchovies, dot with: Soy sauce, Nuoc Cham, or Nam Prik
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