Becky’s Braised Greens

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  • 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


Wash greens carefully and remove stems. Chop leaves into bite-size pieces. (Chard stems may be kept and chopped separately. Discard stems of other greens.)

Heat a large skillet over medium heat. Add oil and onions. Sauté onions over low heat, stirring occasionally, until translucent and soft. Add chard stems if using, and cook briefly. Add greens and toss to coat with oil. Sauté over medium heat until leaves begin to turn brilliant green and wilt down.

Mix together water, tamari and mirin; pour into the pan. Cover pan tightly. Braise until leaves are tender, 5 to 8 minutes, adding 1 to 2 tablespoons of water if the pan becomes dry. Taste to check for doneness; greens should be tasty, not bitter, still green and wilted, but not grey. Sprinkle with a few drops of vinegar, if desired.

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