The term “braising greens” includes several dark, leafy varieties such as mustard greens, kale, turnip greens, as well as different types of cabbage. You can braise a single type, or a combination of vegetables at a time. Just keep in mind that thicker, tougher leaves like kale and collard greens take longer to cook than more tender varieties like beet greens and chard. So, prepare like items with similar cooking times together. I tend to prefer when the greens are still a bit chewy, so I won’t always cook them as long as the recipe calls for.

The apple cider, while tenderizing the leaves, adds a nice tartness that helps to mellow the bitterness of some of the green varieties. Feel free to throw in a pinch of hot chile flakes to spice things up as well.

I’ll have these greens as a side dish, but you can also toss them with some cooked grains or beans and a splash of lemon juice.





Quick Apple Cider Braised Greens Print Prep time 5 mins Cook time 10 mins Total time 15 mins Author: Sara Hohn Recipe type: Vegetable Sides Ingredients 1 t olive oil

½ c yellow onion, diced

1 garlic clove, minced

1 lb of braising greens, roughly chopped

1 c apple cider

½ t salt Instructions In a large pot, heat oil. Add onion and garlic and saute until softened, about 3 minutes. Add greens, apple cider and salt and stir to combine. Cover and simmer 3-5 minutes (depending on the variety of greens you use) until the greens begin to wilt. Remove lid and simmer an additional 2-4 minutes until greens are tender. Wordpress Recipe Plugin by EasyRecipe 3.5.3208

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