pan braised greens with shallots

 

serves 4 – 6

ingredients

4 bunches greens (such as dinosaur kale, chard or collard or a mixture)
1 large shallot, finely diced
1 –2 tablespoons olive oil
1 tablespoon apple cider vinegar
aleppo pepper, optional
sea salt
water

directions

Wash the greens well, being sure to carefully check for bugs and dirt.  Remove the center stalk and ribs.  Tear the greens into small strips, about one by three inches.  Rinse once more.  Place greens in a large bowl and set aside. 

In a large pan with high sides, heat 1 tablespoon olive oil on medium high heat.  Add the shallots, stirring until they are translucent and the edges are crispy brown.  Fill the pan with greens.  Stir well to mix in the shallots.  Once the first batch of greens have shrunk down, incorporate any remaining greens.  Add the vinegar and another tablespoon of olive oil.  Season with sea salt, to taste.  Add about 1/4 cup water and continue cooking for 3 –5 minutes on medium heat.  For a spicy kick, I sometimes add a pinch or two of Aleppo pepper but any chili pepper flakes will do.

Serve hot.  These are an excellent accompaniment alongside roast chicken or steak.