Mom always told you to eat your greens. Braising greens are a mix of greens that include kale, chard, collards, mustard, bok choy, raddichio, and turnip greens. They’re really great because you get several varieties of dark, leafy, chock-full-of-vitamins greens that are so versatile. Plus, they’re delicious – each bite bursts with flavor and texture.

12 ounce  Brazing Greens

1 1/2 tablespoons vegetable oil

1 large white or red onion, sliced 1/4 inch thick

3 garlic cloves, finely chopped 

1 teaspoon red pepper flakes

1/2 cup chicken or vegetable broth, or water

Heat the oil in a large (12 inch) skillet over medium high, add the onion and cook until golden but still a bit crunchy, 4-5 minutes. Add the garlic and chili flakes to the onion and cook for an additional minute, then add the broth or water, a large pinch of salt, and the greens. Reduce heat to low and braise, covered, for about 5 minutes or until the greens are nearing tender, but not quite finished. Remove the cover from the greens and cook off the moisture until it is nearly dry. Season with salt if necessary.

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