Braised greens

Collard Greens from TheHillHangout.com are a wonderful side dish to your holiday table!

Get Braised Collard Greens Recipe from Food Network

Braised kale is a simple way to tenderize and deepen the flavor. The greens first saute to maximize the aromatics in the dish then get covered and simmer.

Savory, lip-smackingly rich, and meltingly tender—you’ve never had greens quite like this before.

Braised Southern Style Kale | I Heart Recipes

Braised collard greens with bacon is pure southern comfort food. This recipe is so easy and chock full of bacon! Add this side dish to your dinner rotation to get your veggies with savory bacon too! #collards #collardgreens #southerncooking #veggierecipes #vegetables

This recipe is one of our favorites from Cal Peternell's new ‘Almonds, Anchovies, and Pancetta,’ our November 2018 Cookbook Club pick. Fall-apart tender pancetta meets sautéed greens for a savory side.

Make a big pot of this on Sunday and eat your greens all week long.

Braised collard greens and cabbage recipe - #collardgreens #cabbage #recipe #eatwell101 - Braised collard greens and cabbage make an amazing dish that goes with anything. Unless you prefer enjoying this collard greens and cabbage recipe as a nourishing vegetarian meal! - #recipe by #eatwell101®

This is a healthy little side dish with lots of flavor. It has a fresh green vibe and goes well with pretty much any main course you choose to serve it with.

Mom always told you to eat your greens. In the cold, dark days of winter, the farmer’s markets are full of baskets of these thick, green leaves in various sizes, shapes, and shades of greens. Braising greens are a mix of greens that include kale, chard, collards, mustard, bok choy, raddichio, and turnip greens. They’re really great because you get several varieties of dark, leafy, chock-full-of-vitamins greens that are so versatile.

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This is Germany's favorite way to eat kale: braised and served over smoked or stewed meats. You will love this easy and delicious recipe.

As we ease into winter, swap summer salads for steamy bowls of beautifully braised greens. Kale, collards, chard or even a colorful braising mix—this recipe works perfectly for any hearty green.

Braised Collard Greens with Tomatoes - These Old Cookbooks

Inspired by the Italian dish of sautéed puntarelle (an Italian variety of chicory) and white beans, this recipe makes a satisfying vegetarian main course or a hearty side dish for roast chicken or sausages. It opts for canned white beans, for the sake of weeknight convenience, and Swiss chard, which is much milder than puntarelle and easier to find in the U.S. Kale or escarole would also work well, if that’s what you’ve got. On that note, grated Pecorino Romano cheese gives the broth a more…

This braised greens side or main dish is filled with greens, andouille sausage, caramelized onions, and plenty of pot liquor.

Everyone knows creamed spinach, but not everyone knows that the luxe preparation works equally well with heartier greens like collards, kale, chard and mustard. Eating your greens never felt so decadent.