Recipe courtesy of Courtney Clark
From:
Food Network Magazine
Southern Braised Greens
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 215
- Total Fat
- 5
- Saturated Fat
- 2
- Carbohydrates
- 36
- Dietary Fiber
- 18
- Sugar
- 9
- Protein
- 16
- Cholesterol
- 0
- Sodium
- 1301
- Total: 45 min
- Active: 20 min
Ingredients
2 pounds collard greens
2 pounds mustard greens
2 pounds dinosaur kale
1 tablespoon coconut oil
2 yellow onions, chopped
1 red onion, chopped
3 cloves garlic, minced
1 cup vegetable stock (or use water)
1 tablespoon no-salt Creole seasoning
2 teaspoons curry powder
1/2 teaspoon smoked paprika
Kosher salt
Directions
- Remove the large stems from the collard greens, mustard greens and kale and cut the leaves into bite-size pieces.
- Heat the coconut oil in a large pot over medium heat. Add all the onions and cook until softened and translucent, 3 to 5 minutes. Add the garlic and cook for another minute, or until softened.
- Add the stock, Creole seasoning, curry powder, paprika and 1/2 teaspoon salt. Start adding the greens in batches, letting them wilt slightly before adding more; it may take about 10 minutes to get all the greens to fit. Cover and simmer, stirring halfway through, until the greens are wilted and tender, about 25 minutes. Season with salt, if desired.