Braised Greens

For those who don't have sherry lying around, red wine vinegar, or even red wine substitute very nicely.

A nice variation on this is to delete the Sherry and add a large tablespoon of small capers when you add the greens.

Would strongly suggest using either ghee or coconut oil rather than olive oil since the cooking is not low heat and the olive oil's integrity will be compromised. Just before the garlic is finished, you can add black mustard seeds and / or cumin seeds for their subtle flavor as well as any fresh spices such as freshly grated turmeric root or ginger

A good vegetable stock will enhance the flavor of the greens.

Dry white vermouth is a nice substitute for the sherry. It adds a "botanical" edge. Add lemon zest to finish. Serve this with freshly cooked wheat berries, farro, etc. Delicious!

I made the recipe exactly to specification and it was excellent. Perhaps I'll add more garlic the next time. Also, I think it's probably OK to cook longer than 10" -- kale, collards, etc do very well if they're cooked for a long time.

I toss some cooked white beans in near the end just to warm them and mash them a bit with a fork. Then I toast baguette slices rubbed with a bit of garlic and olive oil. Serve the greens and beans on the baguette slices for a nice lunch or a light dinner.

I used sweet vermouth the first time, dry vermouth the second, and it came out great both times. I used extra garlic, and also added a dash or two of Vietnamese fish sauce. Wowza!

I actually liked this best using just spinach, but of course you don't need to simmer it after the sherry is added - it's practically done. Very flavorful and my new go-to, quick, green side dish.

I did this with leftover greens - radish tops, carrot tops, celery leaves. Used the dry sherry, which I never would have thought of, usually I use vinegar on greens. It was pretty much the bomb. Two fried eggs on top, a piece of toast-- great quick dinner for one.

I cooked these exactly as the recipe states except that I seasoned it with salt and pepper and added a splash of vinegar after cooking. They were good.

In place of the white wine, you could use mirin. I often add mirin to braised greens. It is an excellent taste.

I've cooked this twice in the last two weeks. Delicious with rainbow chard. Preparing with collards wasn't as successful, as they were still a little tough. I think collards seem to require long, slow cooking.

So it's served as kind of a soup, in a bowl, with a soup spoon? I imagined it would just be cooked greens on a plate, but...

This is delicious - we make it all the time. Usually I add lemon juice instead of the wine because I always have lemons around. The greens top polenta, farro and baked potatoes nicely. They are also a great addition to pasta with just olive oil and pepper or even browned butter and parmesan.

In this rainy summer in the mid-Hudson Valley, both Swiss chard and red-leaf mustard are growing to monster proportions. This is a good way to use them up, and leftovers freeze nicely for winter pasta or soup.

Instead of chicken stock and wine, a good craft beer is a terrific braising liquid here, especially with beet greens.