Becky’s Braised Greens recipe | PCC Community Markets
Chop chard leaves and stems, sauté in oil with onions, then braise until tender and vibrant. A simple yet flavorful side dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pccmarkets.com.
Ingredients
- 10 leaves (1 bunch) sturdy greens, such as kale, collards or chard
- 2 to 3 tablespoons olive oil
- 1/2 onion, cut in crescents
- 2 tablespoons water
- 1 tablespoon tamari
- 1 tablespoon mirin
- A few drops of sherry vinegar
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