Garlic-Braised Brassica Greens with Lemon & Olive Oil

Ingredients

• 1 large bunch OR 2 small bunches brassica braising mix (mixed kales, washed and chopped)

• 2 tbsp olive oil

• 1 small onion or 2 shallots, thinly sliced

• 3–4 cloves garlic, sliced

• ½ tsp red pepper flakes (optional)

• ¾ cup vegetable or chicken broth

• 1 tbsp apple cider vinegar or fresh lemon juice

• Salt & freshly ground black pepper, to taste

Optional add-ins:

• Smoked paprika

• Parmesan rind (for braising)

• White beans or chickpeas

• Crispy bacon or pancetta

Instructions

1. Heat olive oil in a wide skillet or Dutch oven over medium heat.
   Add onion or shallots and cook until soft and lightly golden, about 3-5 minutes.

2. Add garlic and red pepper flakes. Stir 30 seconds, just until fragrant.

3. Add the chopped brassica mix in batches, letting it wilt before adding more.

4. Pour in broth and add a pinch of salt.
   Cover and simmer on low for 15–20 minutes, until greens are tender and silky.

5. Remove from heat and stir in vinegar or lemon juice. Taste and adjust salt and pepper.

6. Drizzle with more olive oil before serving.

Ways to Serve It

• As a side with roast chicken or pork

• Over polenta or mashed potatoes

• Tossed with pasta and Parmesan

• With a soft-boiled egg on top

• Stuffed into a grain bowl with farro or rice