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Becky's Braised Greens

Recipe reprinted with permission from Feeding the Whole Family (third edition) by Cynthia Lair (Sasquatch Books, 2008)

My friend and colleague from Bastyr University, Becky Boutch, makes simple foods taste divine. Her simple method of braising
is a wonderful for greens, as it gently tenderizes and adds flavor.  Serve these with roasted winter squash and salmon or cozied up next to Mediterranean Quinoa Salad and lentil soup.  Sweet Apple Walnut Kale is a variation that was mentioned on KUOW.

10 leaves (1 bunch) sturdy greens, such as kale, collards, or chard
2 to 3 tablespoons olive oil
˝ onion, cut in crescents
2 tablespoons water
1 tablespoon tamari
1 tablespoon mirin or sherry vinegar

Wash greens carefully and remove stems.  Chop leaves into bite size pieces.  Chard stems may be kept and chopped separately.  Discard stems of other greens.

Heat a large skillet over medium heat.  Add oil and onion.  Sauté onion over slow heat, stirring occasionally, until translucent and soft.  Add chard stems if using, and sauté briefly.  Add greens and toss to coat with oil.  Sauté over medium heat until leaves begin to turn brilliant green and wilt down.

Mix together tamari, vinegar, and water.  Pour into pan.  Cover pan tightly.  Cook until leaves are tender, 5 to 8 minutes, adding 1 to 2 tablespoons of water if pan becomes dry.  Taste to check for doneness; greens should be tasty, not bitter; still green, and not grey.  

Preparation time: 15-20 minutes
Makes 4 servings

5 Comments:

Si S
This was amazing and incredibly quick and easy! It would be delicious with some tofu too. :) Thanks Cynthia!!! Si :)
January 13, 2009, 7:37 pm

j s
you're hilarious; and kind of sexy, in an organic greens kind of way. the recipe is pretty simple... hope you can spice it up in subsequent episodes.
June 17, 2009, 9:40 pm

Linda McManus
Everyone is going crazy about what type of cookware is safe to use - nonstick/teflon is OUT. I would love to convert to cast iron but am a little intimidated about the care and use of these pans - I notice you use cast iron a lot and would LOVE it if you could do a piece on cookware, especially the cast iron. I bought your cookbook several years ago and a friend just recently told me about this site. Love your show! It is so inspiring. Linda
April 12, 2010, 9:11 pm

Gina Duffey
Cindy, I wonder, would this be good with green cabbage? What do you think?
June 11, 2012, 3:46 pm

Leni Davis
Thanks so much! It helped to see it being cooked, as I've never braised anything before. Hubby will be thrilled when he gets home.
November 14, 2012, 2:57 pm

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