Braised Mixed Greens

Sign up to save this recipe to your profile
@16 side dish, or 8 main dish servings freezes well Easy
(0)
Total: Active:
PREVIOUS: Braised Short Ribs NEXT: Mixed Greens Salad

Ingredients (13)

  • 1 bunch, or 1 pound, each collard, beet, kohlrabi, mustard and kale.tripple washed but keep SEPARATE
  • 1 anise bulb tops removed and cut into 1/2 inch slices OR 1 tablespoon anise seed
  • 1 leek, roots removed with the parts 2 inces abve the white part removed quartered both length wise and width wise, and also tripple washed
  • 1 bunch or 1 pound of spinach- tripple washed
  • 5 cloves of Garlic - minced
  • 1 bunch of Celery washed, and chopped into 3 inch lengths INCLUDING the leaves that have most the flavor
  • 1 brown onion sliced thinly
  • a TableSpoon of olive oil
  • @ 1 Table Spoon of Mustard SEEDS
  • 1 Table Spoon Kosher Salt
  • a cup of water (optional)
  • @ a cup of pitted sliced Calamata olives - if desired
  • 1 Tablespoon red pepper flakes

Leafy greens are high in nutrition and fiber, and low in calories, and all too often served as lettuces in all too mundane raw salads. All winter root vegetables have decious greens.They all taste wonderful cooked up alone, but in concert they make a deeply satisfying sidedish that rounds out any meal.

At first the volumes of raw greens will seem alarming, but greens wilt down to about a third of thier original volume. you don’t need oceans of water, and while bacon or smoked turky are nice, you don’t really need to add all that fat either. The trick is that some of the greens do need to cook longer than others for tenderness

Instructions

  1. 1Separate the greens from the beets, and the greens from the Kohlrabi. Reserve the roots for any of a thousand other uses. Wash, and wash again all the greens. But, for now, keep them separate. That’s about half the work done
  2. 2In a large stockpot heat the olive oil until it shimmers, add the mustard seeds and salt. Sautee on a high flame until fragrant ant the start to pop. @ 1 or 2 minutes
  3. 3add the sliced anise root, or anise seed,sauteed for another minute
  4. 4Add the onion and the garlic, and optional red pepper flakes. Sautee an aditional 2 minutes
  5. 5Add the leeks and celery, sautee for an aditional 5–8 minutes Roll the collard greens int a big cigar and slice into 1/2 inch slices
  6. 6Add the collard greens, and the optional olives, lower the flame to medium cover tighly with a lid and simmer for @ 8–10 minutes, addiing half cup water if you’re nervous it might burn. Roll the Kohlrabi greens into a big cigar and slice into 1/2 inch slices
  7. 7Add the Kohrabi greens, stir the pot, &cover tighly and simmer for another 8–10 minutes. Roll the beet greens into a big cigar and slice into 1/2 inch slices
  8. 8Add the beet greens, stir the pot, cover tighly and simmer for another 8–10 minutes. Roll the mustard greens into a big cigar and slice into 1/2 inch slices
  9. 9Add the mustard greens. stir the pot, cover tighly and simmer for another 8–10 minutes. Roll the kale greens into a big cigar and slice into 1/2 inch slices
  10. 10Add the Kale. Stir the pot, cover tighly and simmer for another 8–10 minutes. Roll the spinach into a big cigar and slice into 1/2 inch slices
  11. 11Add the spinach stir the pot, cover tighly and simmer for another 3–5minutes
  12. 12Turn off the heat, and let it rest 5- 10 minutes
Load Comments

Recommended from Chowhound