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Easy braised greens

Recipe by:Executive Chef Russell Michel
Morgan's Restaurant, Sacramento

Ingredients

  • 2 tbsp. olive oil
    1/2 medium yellow onion, diced
    4 cloves garlic, sliced
    2 bunches rainbow Swiss chard, washed, ribs removed,
    cut into 2-inch pieces
    1 bunch green kale, washed, ribs removed, cut into
    2-inch pieces
    1 bunch mustard greens, washed, ribs removed, cut into 2-inch pieces
    1/2 cup white wine
    1/2 cup chicken stock
    2 tbsp. butter, room temperature
    Salt and black pepper, to taste

Directions

Heat a sauté pan with olive oil. Add onion and sauté for 2 minutes or until translucent. Add garlic and cook for 1 minute. Add greens and sauté for 3 minutes, allowing greens to wilt. Add wine and simmer, reducing by half. Stir in chicken stock and cook until fully absorbed, about 3 minutes. Add butter, salt and pepper. Serve with beef, pork, poultry, fish or alone as a side dish.

Serves 4

Califonia Bountiful