Author Notes
The beauty of winter greens is found in their deep rich flavors and high nutrient density. As such, this recipe showcases a trifecta of lightly braised greens, allowing the flavors to meld and develop while also maintaining the nutritional profile of each ingredient. The greens are complimented by crisp Asian-inspired California ingredients that top this recipe off with the right flavor balance of salty, sweet, and of course the beloved, umami. —Patrice D'Agostino
Ingredients
- Braised Winter Greens
-
1 bunch
Organic Collard Greens
-
1 bunch
Organic Lacinato Kale
-
1 bunch
Organic Mustard Greens
-
2 teaspoons
Fresh Grated Ginger
-
2 teaspoons
Minced Garlic
-
1 tablespoon
Cold Pressed Coconut Oil
-
1 tablespoon
Organic Dulse Flakes
-
1 cup
Organic Arame
-
2 cups
Filtered Water
- Miso-Honey Sauce
-
1 tablespoon
Organic Low-Sodium White Miso (GMO and Gluten Free)
-
1 tablespoon
Raw Honey
-
2 tablespoons
Fresh Meyers Lemon Juice
Directions
- Braised Winter Greens
-
In a small sauce pan, bring water to a boil. Once boiling turn off heat, add arame and set aside.
-
Thoroughly wash each bunch of greens.
-
Remove the stems of the greens, bunch by bunch, by running your knife parallel to the stem on each slide.
-
Chiffonade each bunch and set them aside individually.
-
In a large dutch oven (or pot), warm coconut oil on medium heat.
-
Add garlic and ginger, then sauté for 1 minute.
-
Place collards to the pot and sauté for 2 minutes.
-
Add kale and sauté for 2 additional minutes.
-
Finally, add mustard greens and sauté greens for 2 more minutes.
-
Turn off heat and sprinkle greens with dulse flakes. Toss to incorporate.
-
After 15 minutes, strain Arame and set aside.
-
Serve greens warm, topped with Arame and Miso-Honey Sauce (Recipe Below).
- Miso-Honey Sauce
-
Combine each ingredient in a small mixing bowl. Whisk together until well incorporated.
-
Drizzle over the top of each serving of greens.
See what other Food52ers are saying.