0.0 0

Warm Mixed Greens

Gerald Hirigoyen's greens may include kale, escarole, collards, Swiss chard, mustard and beet greens; kale and collards will take slightly longer to cook.

Plus: More Vegetable Recipes and Tips

  • Servings: 4

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace

Ingredients

  • 3 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 2 pounds mixed braising greens, trimmed and coarsely chopped
  • 2 tablespoons water
  • Kosher salt and freshly ground pepper

Advertisement

How to make this recipe

  1. In a large heavy saucepan, melt the butter in the olive oil. Add the greens and water and season with salt and pepper. Cover and cook over high heat until wilted and tender, 2 to 3 minutes. Drain the greens and keep warm until serving.
Contributed By Published October 1998

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace




You May Also Like

 

460048 2013-12-06 Jan Newberry fall|winter|fast-column|braising|christmas|dinner-party|easter|new-years-eve|thanksgiving|spanish|side-dishes|4|fast|vegetarian|weeknight-dinner october-1998,jan newberry,gerald hirigoyen,spanish food,warm mixed greens,braised vegetables,side dish,vegan recipe recipes,warm-mixed-greens 460048
Close