Garlic-Braised Greens and Potatoes
Winter greens take well to braising, transforming from hearty and sturdy to tender and sweet as they mellow in a garlic-infused olive oil bath. This dish makes use of both the leafy greens and the stems, cooking them alongside potatoes, which add creamy bites. Use your favorite greens or any combination of collard greens, kale, Swiss chard and escarole. The dish is finished with mild shallots, tangy lemon juice and fresh parsley to create a bright sauce. Serve these garlic-braised vegetables with crusty bread or over a bowl of grains or pasta.
- Total:
- Serves: 4 persons
Ingredients
- 6tablespoons extra-virgin olive oil
- 5garlic cloves, thinly sliced
- 1large oregano sprig
- 1 ½pounds collards, kale, Swiss chard or escarole (or any combination), leaves coarsely torn and hearty stems thinly sliced (16 packed cups)
- Kosher salt and black pepper
- 1pound baby new potatoes, halved
- 2tablespoons minced shallot
- 1tablespoon lemon juice
- ¼cup chopped parsley
- Pinch of red-pepper flakes (optional)
- Crusty bread, for serving
Instructions
Step 1
Heat oven to 350 degrees. In a large Dutch oven, combine ¼ cup of the oil with the garlic and oregano; heat over medium until garlic is fragrant but not browned, about 1 minute. Add a batch of the greens and stems and ½ cup water; season with salt and pepper, and stir until wilted. Add the remaining greens and stems in batches, seasoning with salt and pepper and stirring until wilted before adding the next batch.Step 2
Once all the greens have been added, stir in the potatoes. Add ½ cup of water and the remaining 2 tablespoons of oil, and bring to a boil. Cover with the lid and bake until greens and potatoes are tender, about 30 minutes. Discard oregano sprig.Step 3
Add shallot, lemon juice and half of the parsley to the pot, and mix well. Season to taste with salt and pepper. Transfer greens and potatoes to a serving platter and spoon over any sauce remaining in the pot. Garnish with red-pepper flakes (if using) and the remaining parsley. Serve warm or at room temperature, with crusty bread.