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Honey-Pecan Braised Greens

by Eden East Chef Sonya Coté
Course Side Dish
Cuisine + Season Autumn, Summer
Servings 6

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
Keyword braising, greens, honey, nut, pecan