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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
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
- 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).
- 1 tablespoon Organic Low-Sodium White Miso (GMO and Gluten Free)
- 1 tablespoon Raw Honey
- 2 tablespoons Fresh Meyers Lemon Juice
- Combine each ingredient in a small mixing bowl. Whisk together until well incorporated.
- Drizzle over the top of each serving of greens.
- This recipe was entered in the contest for Your Best Dark, Leafy Greens