Beer-Braised Greens

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.


Serves 4


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
  • Directions:

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.