Posted by Nicci Morris

This is one of our favorite ways to enjoy fresh greens during fall and winter when they are at their peak. I love this recipe because it is light, delicious and healthy. This recipe works with any tender green. However, I would not recommend using a mature collard, mustard or turnip green due to their fibrous stems which require a longer cooking time.  

While you can make a tasty pot of greens by using a bag of baby kale or spinach, I strongly encourage you to take a trip to your local farmers market and choose the best seasonal tender greens available.

My family enjoys mixing different greens. Some combinations we love are a Bloomfield spinach and a peppery rapini combination or tatsoi and baby kale.  

Please note, if you go this route you will need to soak - not just rinse - and spin your greens. Fresh greens will require you to soak/rinse and repeat in order to remove all of the grit and sand. I promise, even if you personally do not taste any sand you are guaranteed to serve these for your mother-in-law and she will get the honor of biting into a fork full of the grit and sand. While you will spend more time ensuring your greens are clean, using young greens means you’re only 20 or 30 minutes away from some of the best greens you have ever tasted.

Holiday Braised Greens

1 tablespoon Extra Virgin Olive Oil
4 cups Organic Greens
2 Chopped Shallots
3 Minced Garlic Cloves
1 teaspoon Kosher Salt
½ teaspoon Black Pepper
1 Serrano or Jalapeno Pepper (Optional)
1 tablespoon Apple Cider Vinegar

Add olive oil, shallots, garlic, and jalapeno pepper to a dutch oven or heavy stock pot and cook until tender. Add greens and cook covered for 20-30 minutes. Add ACV and salt and pepper.