- Prep time
- 10 minutes PT10M
- Cook time
- 8-10 minutes PT10M
- 4-6 Servings
Ever wonder what to do with all the beautiful greens you walk by in the produce section? These Braised Greens are deliciously easy and epitomize how great fresh greens can taste! Toasted seeds, just a little tang from the lemon juice and the natural richness of olive oil bring out the best in this trio of collard greens, mustard greens and Swiss chard
- 1 bunch collard greens, stems discarded
- 1 bunch mustard greens, stems discarded
- 1 bunch Swiss chard, stems discarded
- ¼ cup extra virgin olive oil
- ¼ cup pumpkin seeds
- ¼ cup sunflower seeds
- 1½ tablespoons brown mustard seeds
- ½ cup shallots (about two), sliced
- Zest of 1 lemon
- 1½ tablespoons lemon juice
- Kosher or sea salt to taste
- Cracked black pepper to taste
Cut greens into 1-inch strips. Rinse thoroughly in cold water; shake excess water loose.
In an 8-quart stock pot, heat olive oil over medium-high flame. When oil is hot, add seeds and toast for 30-45 seconds (they will begin to pop). Quickly add shallots and sauté for an additional minute.
Drop greens and lemon zest in all at once; use tongs to toss together with seeds and shallots. Reduce heat to medium and cook for 6-8 minutes. Greens will be wilted but will have retained their bright color.
Remove promptly from heat, toss in lemon juice, then season with salt and pepper. Serve while hot.
Techniques used in this recipe:
- braise: a cooking method in which the main item, usually meat, is seared in fat, then simmered in stock or another liquid in a covered vessel.
- sauté: a cooking method in which items are cooked quickly in a small amount of fat in a pan on the range top.
Colored part of the peel of citrus fruit which contains flavorful oils.