|Prep time:||10 minutes|
|Cook time:||8-10 minutes|
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|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.
- 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
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.