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
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Ingredients
- Braised Winter Greens
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1 bunch
Organic Collard Greens
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1 bunch
Organic Lacinato Kale
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1 bunch
Organic Mustard Greens
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2 teaspoons
Fresh Grated Ginger
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2 teaspoons
Minced Garlic
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1 tablespoon
Cold Pressed Coconut Oil
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1 tablespoon
Organic Dulse Flakes
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1 cup
Organic Arame
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2 cups
Filtered Water
- Miso-Honey Sauce
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1 tablespoon
Organic Low-Sodium White Miso (GMO and Gluten Free)
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1 tablespoon
Raw Honey
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2 tablespoons
Fresh Meyers Lemon Juice
Directions
- Braised Winter Greens
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In a small sauce pan, bring water to a boil. Once boiling turn off heat, add arame and set aside.
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Thoroughly wash each bunch of greens.
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Remove the stems of the greens, bunch by bunch, by running your knife parallel to the stem on each slide.
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Chiffonade each bunch and set them aside individually.
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In a large dutch oven (or pot), warm coconut oil on medium heat.
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Add garlic and ginger, then sauté for 1 minute.
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Place collards to the pot and sauté for 2 minutes.
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Add kale and sauté for 2 additional minutes.
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Finally, add mustard greens and sauté greens for 2 more minutes.
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Turn off heat and sprinkle greens with dulse flakes. Toss to incorporate.
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After 15 minutes, strain Arame and set aside.
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Serve greens warm, topped with Arame and Miso-Honey Sauce (Recipe Below).
- Miso-Honey Sauce
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Combine each ingredient in a small mixing bowl. Whisk together until well incorporated.
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Drizzle over the top of each serving of greens.
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