Braised greens
1
Points®
Total time: 50 min • Prep: 10 min • Cook: 40 min • Serves: 8 • Difficulty: Easy
Something amazing happens when you simmer greens like collards and kale in a flavorful broth for a while, going way past tender to downright silky and luscious. Make this big-batch side and enjoy it all week long.
Ingredients
Olive oil
1 Tbsp
Uncooked onion
1 medium, thinly sliced
Low sodium vegetable broth
4 cup(s)
Table salt
1½ tsp
Smoked paprika
1½ tsp
Collard greens
1 pound(s), stemmed and coarsely chopped
Kale
1 pound(s), curly, stemmed and coarsely chopped
Instructions
1
In a large Dutch oven or heavy-bottomed pot, heat the oil on medium-high. Add the onion and cook until golden, about 5 minutes, stirring occasionally.
2
Stir in the stock, salt, and paprika. Bring to a boil over high heat. Stir in the collard greens. Reduce heat to medium. Cover and cook until the greens are wilted, about 5 minutes.
3
Stir in the kale. Cover and reduce heat to medium-low. Cook until the greens are very tender, 25 to 30 minutes, stirring occasionally.
4
Serving size: about 1 cup
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