Go Back

BRAISED GREENS WITH TOMATOES

Print Recipe

Ingredients
  

INGREDIENTS

  • 1/2 cup extra-virgin olive oil
  • 1 large onion thinly sliced
  • 2 garlic cloves minced
  • 1 large jalapeño seeded and sliced
  • 2 pounds sturdy greens such as chard, mustard greens, kale or young collards—stems and inner ribs removed, leaves coarsely chopped
  • Salt and freshly ground pepper
  • 1 pint grape tomatoes halved
  • 3/4 cup water
  • 2 tablespoons white wine vinegar

Instructions
 

DIRECTIONS

  • In a large pot, heat the olive oil.
  • Add the onion, garlic and jalapeño and cook over moderate heat until softened, about 6 minutes.
  • Add the greens, season with salt and pepper and toss to wilt.
  • Stir in the tomatoes, water and vinegar.
  • Cover and cook over low heat, stirring occasionally, until the greens are tender and the tomatoes are soft.
  • Cook for 10 to 15 minutes.
  • Transfer to a bowl and serve.