Recipe courtesy of The Red Lion Inn
Episode: Berkshires
Save Recipe Print
Total:
25 min
Prep:
5 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Combine the onion, cider, chicken stock, and salt in a large pot and bring to a boil over medium-high heat. Reduce the heat to medium and add the chard and kale. Cover the pot and simmer for 10 minutes. Check the greens for tenderness, stir them, and add a little more salt. Re-cover the pot and cook until the greens are fully tender, about 4 minutes more.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Get the Recipe

Whole30 Bacon and Egg Cups

This Whole30-friendly recipe is easy to prepare for a crowd.

IDEAS YOU'LL LOVE

Braised Mustard Greens

Recipe courtesy of Valerie Bertinelli

Braised Short Ribs

Recipe courtesy of Anne Burrell

Cider-Roasted Pork Tenderloins

Recipe courtesy of Ina Garten

Braised Short Ribs

Recipe courtesy of Ree Drummond

Braised Pork Shoulder

Recipe courtesy of Anne Burrell

Succulent Braised Pork

Recipe courtesy of Melissa d'Arabian

Braised Lamb Shanks

Recipe courtesy of Anne Burrell

Red Wine Braised Short Ribs

Recipe courtesy of Claire Robinson

Braised Country-Style Pork Ribs

Recipe courtesy of Melissa d'Arabian

Browse Reviews By Keyword

          Latest Stories