Recipe Archive

Braised Greens

Yield:	Serves 4-6
Prep time:	10 minutes
Cook time:	8-10 minutes
Difficulty:
Printer friendly!
Send to a friend!
Nugget Signature Recipe

Ever wonder what to do with all the beautiful greens you walk by in our produce section? While Southern traditionalists often serve greens with smoked ham, black-eyed peas and pickled pepper juice, there are other options! We've made our Braised Greens as simple as possible – quick and easy to make, they epitomize how great fresh greens can taste! Toasted seeds, just a little tang from the lemon juice and the natural richness of olive oil brings out the best in this trio of greens – collard greens, mustard greens and Swiss chard.

Ingredients

• 1 bunch collard greens, stems discarded
• 1 bunch mustard greens, stems discarded
• 1 bunch Swiss chard, stems discarded
• ½ cup shallots (about two), sliced
• ¼ cup pumpkin seeds
• ¼ cup sunflower seeds
• 1½ tablespoons brown mustard seeds
• ¼ cup extra-virgin olive oil
• Zest of 1 lemon
• 1½ tablespoons lemon juice
• Kosher or sea salt and cracked black pepper to taste

Preparation

Cut greens into 1-inch-wide strips. Rinse thoroughly in cold water; shake loose excess water.

In an 8-quart stock pot, heat olive oil over medium-high flame. When oil is hot, add seeds and toast for 30-45 seconds (they will begin to pop). Quickly add shallots and sauté for an additional minute. Drop greens and lemon zest in all at once; use tongs to toss together with seeds and shallots. Reduce heat to medium and cook for 6-8 minutes. Greens will be wilted but will have retained their bright color. Remove promptly from heat, toss in lemon juice, then season with salt and pepper.

Serve while hot.