Braised Hearty Greens

Just this once, we felt a lighter version of braised greens that weren’t simmered alongside a ham hock was in order. We wanted to keep it quick, simple, and flavorful. Here’s what we discovered:

Test Kitchen Discoveries

• Start with kale, mustard greens, or collards.
• What looks like a huge pile of greens before you start cooking will reduce down significantly. Wilting some of the greens for a bit at the start ensures you will have plenty of room for the rest.
• A sautéed red onion helps add flavor, and brown sugar works to counter the bitterness of the greens. Cayenne pepper and a sprinkle of vinegar add layers to the dish as well.