Recipes

Braised Greens with Tomatoes

Name: Braised Greens with Tomatoes
Total time: 30 min
Ingredients: 1/2 cup extra-virgin olive oil; 1 large onion, thinly sliced; 2 garlic cloves, minced; 1 large jalapeño, seeded and sliced; 2 pounds sturdy greens, such as chard, mustard greens, kale or young collards—stems and inner ribs removed, leaves coarsely chopped; Salt and freshly ground pepper; 1 pint grape tomatoes, halved; 3/4 cup water; 2 tablespoons white wine vinegar

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By Grace Parisi

Updated on May 23, 2017

Braised Greens with Tomatoes — Photo: Photo © James Baigrie

Total Time:

30 mins

Yield:

6

Ingredients

1/2 cup extra-virgin olive oil
1 large onion, thinly sliced
2 garlic cloves, minced
1 large jalapeño, seeded and sliced
2 pounds sturdy greens, such as chard, mustard greens, kale or young collards—stems and inner ribs removed, leaves coarsely chopped
Salt and freshly ground pepper
1 pint grape tomatoes, halved
3/4 cup water
2 tablespoons white wine vinegar

Directions

In a large pot, heat the olive oil. Add the onion, garlic and jalapeño and cook over moderate heat until softened, about 6 minutes.
Add the greens, season with salt and pepper and toss to wilt. Stir in the tomatoes, water and vinegar, cover and cook over low heat, stirring occasionally, until the greens are tender and the tomatoes are soft, 10 to 15 minutes. Transfer to a bowl and serve.

Make Ahead

The greens can be refrigerated overnight.