Greens Recipe

Prepare the greens

Wash the greens thoroughly under cold running water to remove grit. Shake off excess water, stack leaves, strip the tough stems and slice the leaves into ~1-inch ribbons. If using kale or collards, remove and discard (or save for stock) the thickest central ribs.

Sweat the aromatics

Place a large wide skillet or Dutch oven over medium heat. Add the olive oil and butter. When the butter stops foaming (about 1 minute), add the chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 5–7 minutes. Add the garlic and crushed red pepper flakes and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Add the greens

Increase heat to medium-high. Add about half the greens to the pan and toss to coat in the oil and aromatics; after they wilt slightly, add the remaining greens. Continue to toss or stir until the greens are mostly wilted, 2–4 minutes.

Braise

Pour in the broth, add the apple cider vinegar and brown sugar (or maple syrup), and stir to combine. Bring to a gentle simmer, then reduce heat to medium-low, cover the pan, and let the greens braise until tender and deeply flavored, 12–18 minutes. Check once or twice, stirring and turning the greens so they cook evenly. If the pan dries out before greens are tender, add up to 1/4 cup more broth or water.

Finish and season

Remove the lid, increase heat to medium, and let any excess liquid reduce for 1–2 minutes if desired. Stir in the smoked paprika (if using), lemon zest (if using), and season with kosher salt and black pepper to taste. Adjust acidity with another teaspoon of vinegar if you prefer more brightness.

Garnish and serve

Transfer greens to a serving bowl. Sprinkle with toasted chopped pecans or sliced almonds and crumbled feta or grated parmesan if using. Serve hot as a side dish with roasted meats, grains, or beans.