Braised Greens With Garlic

Name: Braised Greens With Garlic
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 servings
Cuisine: World
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

15m Prep Time
10m Cook Time
25m Ready In

Cuisine : World
Course : Side Dish

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

Servings:

½× 1× 1½× 2× 3×

(1 serving) Units:

As Written US Metric

Show sub-recipe 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) Soy sauce, Nuoc Cham, or Nam Prik
- ½ cup water
- ⅓ cup lime juice, distilled white vinegar, or a combination
- 3 tablespoons sugar, or to taste
- 2 to 6 tablespoons fish sauce, to taste
- 1 or 2 Thai chiles or serrano peppers, to taste, thinly sliced
- (3 garlic cloves, minced)
Sub-recipe steps
1. Stir in a small bowl until the sugar has dissolved: ½ cup water; ⅓ cup lime juice, distilled white vinegar, or a combination; 3 tablespoons sugar, or to taste; 2 to 6 tablespoons fish sauce, to taste
2. Add: 1 or 2 Thai chiles or serrano peppers, to taste, thinly sliced; (3 garlic cloves, minced)
3. Let stand for at least 10 minutes before serving to allow the flavors to develop. The sauce will keep, covered and refrigerated, for up to 2 days if made with lime juice, or for 6 days if made with vinegar.

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

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
Step 2.

Cut the stems and midribs into ½-inch pieces. Coarsely chop the leaves. Rinse well, but do not dry.
Step 3.

Heat in a large skillet over medium-low heat: 2 tablespoons olive or vegetable oil
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)
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
Step 6.

Or, if not using anchovies, dot with: Soy sauce, Nuoc Cham, or Nam Prik