Thursday, February 13, 2014

Braised Greens with Peppers and Onions

Greens are everywhere at the farmers market in the winter months.  One of my favorite greens is swiss or rainbow chard.  You can eat the stems as well as the greens, and they are mild in flavor compared to collard or mustard greens.  They also last a few days if you can't cook them right away.  Cooked greens make a great side dish, but they are great to eat on their own as well.  I try and buy at least one type of green every week.  

My favorite way to cook them is to braise them in broth with some vinegar.  If you don't have swiss chard, you can use any type of green with this recipe.  For a mild flavor, spinach would be a great substitute.  If you want to get wild, try some collards (but add some bacon!)  This recipe is adapted from  a Whole Foods Market recipe.  Unfortunately, I can't find a link to post on here but if you want the original recipe (which uses white wine), please email me.  


1 bell pepper (color of choice), sliced
1 med onion, sliced
2 cloves of garlic, chopped
1 bunch of swiss chard, roughly chopped (you do not have to remove the stems)
1/2 cup vegetable broth
2 TBS vinegar (my favorites are red wine or white balsamic, any will do)
1 TBS butter
2 TBS oil
Dash of salt & pepper


Heat the oil in a sauté pan on med-high heat.  Add the peppers, onions, and garlic and sauté approximately 3 minutes.  Add the chard and cook until it is just starting to wilt.  Add the broth, vinegar, salt & pepper and cook for 10 minutes, or until the liquid is absorbed.  Add the butter and serve.  

What are your favorite greens and how do you cook them?  Feel free to comment or share your recipes!

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