absolutely delicious. perfect. i used collards in there somewhere, and beet greens.
Garlicky Greens
These luscious stewed greens—a mix of kale, mustard greens, and swiss chard—are even better if left to rest for a few hours at room temperature, so that their flavors will meld.
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Credit: Larry Nighswander
4 dried chiles de árbol
1 head garlic, cloves peeled and roughly chopped
2 cups Chicken Stock
2 heads kale (about 2 lbs.), trimmed and roughly
chopped
2 heads mustard greens (about 2 lbs.), trimmed and
roughly chopped
1 large head swiss chard (about 1 lb.), trimmed and
roughly chopped
Kosher salt and freshly ground black pepper, to taste
1. Heat 4 tbsp. of the oil in a large pot over medium-high heat. Add chiles and garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add chicken stock and greens and stir well. Bring to a boil over medium-high heat, reduce heat to medium-low, and cook, covered, stirring occasionally, until tender, about 1 hour. Season with salt and pepper. Transfer greens with their liquid to a shallow platter and drizzle with remaining oil.
SERVES 6 – 8
Ratings & Reviews (3)
Best greens I've eaten/made. Used a combo of swiss chard, beet greens, and lacinato kale fresh from Bluffton, SC farmers market...approx 2 lbs total after trimmed and cleaned. Added a pinch of sugar which rounded the flavors out nicely...chile de arbol was such a great touch...nice smokiness and background heat...FANTASTIC
Go to greens that my husband and I make for dinner. You can't go with this healthy stuff.
Garlicky Greens
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