Braised Greens


Braised Greens


I use to wonder if my relatives were crazy when they went into the yard and picked dandelion greens.  I use to think what are they doing eating "weeds"!  Little did I know at 7 years old that braised greens taste great!

I personally like escarole and have made this recipe in the past as a side, a base for chicken dishes, toss into pasta, with polenta or as a pizza topping.

I have even seen it used as a filling for Arancini


4 oz fresh Greens for example, Rainbow Swiss Chard or  Escarole

1 pinch salt

1 clove garlic minced

1 pinch fresh ground black pepper

¼ oz peeled chopped fresh garlic

¼ fl oz  Virgin Olive Oil

½ oz unsalted, solid butter 

1 oz chopped raw bacon or pancetta (remove for veggie only)

pinch crushed red pepper

1/4 cup white wine (or chicken stock)

1/2 chopped anchovy (optional)


Break off the leaves of your greens and wash, be sure to remove any dirt or sand at the base of the stems. Dry the greens then stack them up.

Cut the greens crosswise into ribbons about 1 1/2-inches wide.

In a large deep skillet over medium heat and add the olive oil and pancetta or bacon.  Cool it till crisp and then add the anchovy, red pepper flakes and garlic.  Cook quickly then add your greens, mix well then add your white wine.

Cover and cook on medium heat for 15 minutes or until your greens are tender.  Check occasionally and add a bit of water if the texture is not what you want.

Once it is cooked add the unsalted butter for richness and flavor.

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