See the Recipe. Larry Nighswander

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.

Garlicky Greens Garlicky Greens
The luscious flavors of stewed kale, mustard greens, and swiss chard mingle in this satisfying side dish.
Yield: serves 6-8


  • 6 tbsp. extra-virgin olive oil
  • 4 dried chiles de arbol
  • 1 head garlic, cloves peeled and roughly chopped
  • 2 cups Chicken Stock
  • 2 heads kale (about 2 lbs.), trimmed and roughly chopped
  • 1 head 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.