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Braised Winter Greens (0.6 Cal/Gm) Recipe

Looking for an easy Braised Winter Greens (0.6 Cal/gm) recipe? Learn how to make Braised Winter Greens (0.6 Cal/gm) using healthy ingredients.


Submitted by srdoc

Makes 4 servings



Published January 1, 2009. From Cook's Illustrated. Why this recipe works: We wanted a one-pot winter greens recipe with no parcooking. To achieve this, we sautéed half of the greens before adding the rest with a little bit of liquid and covered the pot. When the greens had almost the tender-firm texture we wanted, we removed the lid to allow the liquid to cook off. The result: a winter greens recipe that highlights the greens? cabbagelike flavor and firm texture

Recipe Ingredients for Braised Winter Greens (0.6 Cal/gm)

3 tablespoons olive oil
1 medium onion , minced (about 1 cup)
5 garlic cloves (about 5 teaspoons)
1/8 teaspoon red pepper flakes
2 pounds kale or collard greens, ribs removed, leaves chopped into 3-inch pieces and rinsed (about 24 loosely packed cups; see related st
1 cup low-sodium chicken broth
1 cup water
1 Table salt
2 teaspoons lemon juice
1 Ground black pepper

Recipe Directions for Braised Winter Greens (0.6 Cal/gm)

  1. For best results, be sure your greens are fully cooked and tender in step 1 before moving on to step 2.

  2. Ingredients

  3. 3 tablespoons olive oil

  4. 1 medium onion , minced (about 1 cup)

  5. 5 medium garlic cloves , minced or pressed through a garlic press (about 5 teaspoons)

  6. 1/8 teaspoon red pepper flakes

  7. 2 pounds kale or collard greens, ribs removed, leaves chopped into 3-inch pieces and rinsed (about 24 loosely packed cups; see related step-by-step below)

  8. 1 cup low-sodium chicken broth

  9. 1 cup water

  10. Table salt

  11. 2 - 3 teaspoons juice from 1 lemon

  12. Ground black pepper

  13. Instructions

  14. 1. Heat 2 tablespoons oil in Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until softened and beginning to brown, 4 to 5 minutes. Add garlic and pepper flakes; cook until garlic is fragrant, about 1 minute. Add half of greens and stir until beginning to wilt, about 1 minute. Add remaining greens, broth, water, and ¼ teaspoon salt; quickly cover pot and reduce heat to medium-low. Cook, stirring occasionally, until greens are tender, 25 to 35 minutes for kale and 35 to 45 minutes for collards.

  15. 2. Remove lid and increase heat to medium-high. Cook, stirring occasionally, until most of liquid has evaporated (bottom of pot will be almost dry and greens will begin to sizzle), 8 to 12 minutes. Remove pot from heat; stir in 2 teaspoons lemon juice and remaining tablespoon olive oil. Season with salt, pepper, and remaining teaspoon lemon juice. Serve.

  16. Technique

  17. Removing the Stem from Greens

  18. When prepping hearty greens like collards or kale for our Braised Winter Greens, cutting out the central rib from each leaf individually can be tedious and time-consuming. Here?s a way to speed up the process.

  19. 1. STACK three or four leaves on top of each other, large to small, aligning their central ribs. 2. FOLD the stack of greens in half along the central rib. 3. TRIM the central rib using one knife stroke. Repeat with the remaining leaves.

Categories

Side Dish

Nutrition Facts
Serving Size 390.2g
Amount Per Serving
Calories
224
Calories from Fat
106
% Daily Value*
Total Fat
11.8g
18%
Saturated Fat
1.6g
8%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
158mg
7%
Potassium
1074mg
31%
Total Carbohydrates
27.0g
9%
Dietary Fiber
5.1g
20%
Sugars
1.3g
Protein
8.5g
Vitamin A 698% Vitamin C 461%
Calcium 32% Iron 23%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • No cholesterol
  • Low in sugar
  • High in calcium
  • Very high in manganese
  • High in potassium
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
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