Braised Greens with Onions
Serves 4
Time 30 min
Kale, collard greens and swiss chard are all equally delicious in this simple side dish. Make sure to simmer the greens until tender and add a pinch or two of red pepper flakes when you add the broth, if you like.
Special Diets:
Ingredients
- 1 1/4 pound kale, collards, or chard, stems and tough ribs removed
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, minced
- 1/2 teaspoon fine sea salt
- 3/4 cup vegetable broth
Method
Cut the leaves of the greens into large pieces.
Heat oil in a large, heavy saucepan over medium heat.
Add onion and cook until translucent, about 5 minutes.
Stir in greens and season with salt.
Pour in broth, stir, cover and simmer until greens are tender, about 20 minutes for kale and chard, and closer to 30 minutes for collards.
Nutritional Info:
Per serving: 120 calories (40 from fat), 4.5g total fat, 0.5g saturated fat, 0mg cholesterol, 260mg sodium, 17g carbohydrates (3g dietary fiber, 1g sugar), 5g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 1/4 pound kale, collards, or chard, stems and tough ribs removed
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, minced
- 1/2 teaspoon fine sea salt
- 3/4 cup vegetable broth