Photo by David Loftus
Braising greens makes them more tender. My recipe uses porter or stout for a richer taste. The alcohol evaporates. If you'd rather not use beer, you can substitute 2 tablespoons of tomato paste thinned with water to make 1/2 cup.
Kale, beet greens or chard or spinach, turnip greens, collards, and/or arugula, rinsed well and torn into 2-inch strips to make 4 cups. I prefer a mixture.
- 2 tablespoons of extra virgin olive oil
- 2 large cloves of garlic, smashed, peeled and finely sliced
- 1/4 teaspoon red pepper flakes
- 1/2 cup stout or porter
2 cups of cooked, drained black or white beans (optional)
- 4 tablespoons miso, thinned with a bit of water
1. In a large pot bring 2 quarts of water and a large pinch of salt to a boil. Add greens a blanch for 1 minute. Remove to a colander to drain.
2. In a large skillet heat oil over medium-high heat. Add garlic and sauté for 1 minute. Add greens, pepper flakes and beer, cover simmer until tender (about 6 minutes). If you'd like to make this a complete meal, add 2 cups of cooked, drained black or white beans and stir to warm through. Remove from heat. Stir in thinned miso and serve.