My Favorite Braised Greens

I got this recipe in 2010 with the braised greens that came in my CSA share from 63^rd Street Farm. They got it from Ryah Nabielski, a local nutritionist, who got it from Cynthia Lair, a professor who wrote the book Feeding the Whole Family. I’m not usually that fond of hearty greens, as they tend to be bitter to me. But, this recipe was wonderful! It’s amazing that it’s so simple. The sweetness of the onion and mirin totally transform the bitters. I could eat this often.

10 Large leaves (1 bunch/bag) sturdy greens such as kale, collards or chard

2-3 TB Olive oil

1/2 Onion, cut into crescents

1 TB Tamari or soy sauce

1 TB Mirin (she says you can use sherry vinegar, but I think the mirin is important)

2 TB Water (if needed)

Wash greens and remove stems. Chop leaves into bite-size pieces. Heat a large skillet over medium heat. Add oil and onions. Saute onion over slow heat, stirring occasionally until translucent and soft. Add greens and toss to coat with oil. Saute over medium heat until leaves begin to turn brilliant green and wilt down. Mix together tamari and mirin. Pour into pan. Cover pan tightly. Cook until leaves are tender, 5-8 minutes, adding 1-2 tablespoons of water if pan becomes dry. Taste to check for doneness; greens should be tasty, not bitter; still green not gray.