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
½ 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