Braised Winter Greens with Garlic & Blood Orange Redux

When I’m creating a menu for a party, I often begin by perusing the in-season guides.  There are plenty of good reasons to eat with the seasons; supporting local farmers, sustainability, not to mention that things just taste better when they’re in season.

This recipe is one of the examples where combining a few simple in-season ingredients can result in a sum that is greater than it’s parts.  The bitter greens are mellowed by the sweet-tart blood orange juice, and the garlic adds a nice earthy punch.

 

serves 4

2 bunches winter greens (kale, chard, radicchio, collards) stemmed and roughly chopped
1/2 C freshly squeezed orange juice (blood orange, mandarin, tangerine, whichever you like)
2 cloves garlic, smashed and minced
1 T grass fed butter

Wash the greens in 2-3 changes of water but don’t dry them.  Heat a large skillet to medium high heat and add the greens with the water still clinging to the leaves.  Add a pinch of sea salt, cover and let steam for 1 minute or so.  Stir and recover.  Continue to steam the greens until they are wilted and the water is almost gone, about 7-10 minutes.  You can add more water if necessary.  Remove the greens from the pan and set aside.  Allow the remaining water to evaporate, and then add the butter.  Once it’s melted, add the garlic, and cook for up to one minute.  Add the orange juice and reduce the liquid until it’s practically a syrup, about 2-3 minutes.  Add the greens back to the pan and stir to coat.  Season to taste with sea salt and pepper.  Serve hot.

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One Response to Braised Winter Greens with Garlic & Blood Orange Redux

  1. Debbie says:

    Simone,
    These greens were delicious. I made them last night. This will be my go to recipe when I don’t make kale slaw. The blood orange juice was perfect and lent a sweet tangy flavor to the kale. Loved it!!

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