Hearty Winter Greens Iris Recipes

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WINTER GREENS WITH CHIPOTLE BROTH



Winter Greens with Chipotle Broth image

Kale or collard greens are simmered in a spicy, savory chipotle broth for this side dish.

Provided by VirginiaWillis

Categories     Kale Recipes

Time 25m

Yield 4

Number Of Ingredients 10

2 cups low-sodium vegetable broth
1 cup chopped onion
1 clove garlic, finely chopped
1 canned chipotle pepper in adobo sauce
1 tablespoon adobo sauce from canned chipotle peppers
¼ teaspoon salt
¼ teaspoon ground black pepper
8 cups chopped kale
salt and ground black pepper to taste
crushed red pepper

Steps:

  • Combine vegetable broth, onion, garlic, chipotle pepper, adobo sauce, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a large skillet. Bring to a boil over medium-high heat. Reduce heat to medium; simmer until onion is soft and translucent, about 5 minutes.
  • Stir in kale. Cook, covered tightly and stirring occasionally, until just tender, 8 to 10 minutes. Season with more salt, black pepper, and crushed red pepper to taste.

Nutrition Facts : Calories 59.7 calories, Carbohydrate 12.8 g, Fat 0.6 g, Fiber 2.1 g, Protein 2.4 g, SaturatedFat 0.1 g, Sodium 281.9 mg

HEARTY WINTER GREENS SAUTé



Hearty Winter Greens Sauté image

Categories     Chicken     Side     Winter     Healthy     Simmer

Yield serves 6 to 8

Number Of Ingredients 10

1 bunch mustard greens, cleaned
1 bunch turnip greens, cleaned
1 bunch kale, cleaned
1 bunch Swiss chard, cleaned
2 tablespoons olive oil
1 large yellow onion, thinly sliced
4 cloves garlic, thinly sliced
Kosher salt and freshly ground black pepper
1 1/2 cups chicken broth
Juice of 1 lemon

Steps:

  • Remove the center stems from the cleaned greens, and slice the leaves into 1/2-inch ribbons.
  • Pour the oil into a large Dutch oven over medium-high heat. Once it's hot, add the onion and garlic, and sauté until tender and fragrant, about 4 minutes. Season with salt and pepper.
  • Stir in the ribbons of mustard and turnip greens and kale in batches, adding the next batch as the one prior wilts down. Once all the greens are added to the pot, pour in the broth and cook for 10 minutes. Then add the ribbons of Swiss chard, and cover with a lid. Let simmer for 5 more minutes. Taste for seasoning, and add the lemon juice. Spoon the vegetables into a large serving bowl.

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