Braised Greens with Butter

braised greens with butter
From Stonesoup
serves 1

This is one of my favourite things to cook and eat. I never get bored with experimenting with different greens. When I was in New York I was lucky to be able to try collard greens and dandelion leaves for the first time. So delicious with that wonderful feeling that you’re doing yourself good.

To turn this into a more substantial meal, add a handful or roasted nuts, some prosciotto, a handful of cooked lentils, some crumbly cheese, canned tuna or even a fried egg. The possibilities are endless!

1 clove garlic, peeled & finely sliced
1 bunch greens, washed (I used cavalo nero today)
large knob butter
splash sherry vinegar

1. Heat a few tablespoons olive oil in a large frying pan with a lid.

2. Add garlic and cook over a medium high heat while you chop the greens. Slice the greens crosswise, the finer you slice the quicker they’ll cook.

3. Add greens to the pan with a splash of water. Cover and cook over a medium heat for 7 or 8 minutes, stirring every few minutes and adding water if it starts to burn.

4. When the greens are tender, add butter and let it melt. Season with salt, pepper and a splash of sherry vinegar or lemon juice.