Honey-Pecan Braised Greens
Ingredients
- 1 cup olive oil, divided
- 3 large bunches greens (collards, mustard greens, kale or broccoli rabe), thick stems diced small, greens cu into 1-inch strips
- 6 cloves garlic, thinly sliced
- 1/4 teaspoon dried red pepper flakes
- 1 cup vegetable broth or low-salt chicken broth
- 1/2 cup honey
- 1/2 cup apple cider vinegar, divided
- 3 cups pecan pieces
Instructions
- Heat ½ cup of oil in a large stock pot or braising pot over medium heat. Add the diced stems of the greens, garlic and red pepper flakes. Stir the mixture for about 3 minutes, until the garlic is golden.
- Add the greens by large handfuls—stir just until they begin to wilt before adding more. Be sure to also toss the greens with tongs to coat them in the oil.
- Add 1 cup of broth to the pot, cover, and simmer until the greens are just tender. If the mixture is dry, add more broth 1 tablespoon at a time. Simmer for 1 to 10 minutes, depending on the type of greens.
- Season with salt and pepper to taste, mix in the honey and half of the apple cider vinegar, and transfer to a baking dish.
- Top with the pecan pieces. Drizzle the greens with the remaining oil and vinegar. When ready to serve, bake to warm at 300°.
Notes
Photography by Jenna Northcutt
