Braised Greens, 10/14/13

Bernadette Gunn Rhodes

Fit 2 Live Coordinator


Rachel Schichtl

Dietitian, ACHRI


2 tablespoons olive oil

12 cup minced celery

12 cup minced carrot

1 cup minced onion, any type

1 clove garlic, mashed

1/2 teaspoon thyme

3 cups greens of your choice (Swiss chard, kale, turnip, mustard orcollard), chopped

18 cup water or broth

Salt and freshly ground black pepper

12 teaspoonred pepper flakes (optional)


Remove greens' stems and cut leavesinto bite-sized pieces. Wash well.

Heat a deep skillet or shallowsaucepan over medium heat. Add oil.

Add celery, carrot and onion andcook until onions are translucent, about 5-7 minutes.

Add greens and stir until greens beginto wilt, about 5 minutes.

Add garlic, thyme & optionalred pepper flakes and cook 2 more minutes.

Add water or broth and cover andsimmer until greens are barely tender, about 8-10 minutes.

Season with salt and pepper.

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