-By Claudia Rhodes, Events Coordinator

Audrey’s Braised Greens in White Wine

Leafy greens  pack a nutritious punch.  Most are rich in fiber, beta-carotene, calcium, folic acid, chlorophyll and Vitamin C.
 
Recipe serves 4

Ingredients:
3 bunches greens: Kale, collards, turnip, beet, dandelion, chard, mustard or savory  spinach. 
Use a mixture of greens to create a complex and colorful side dish! 

Braising Liquid: 
Combine:
1-2 tablespoons Olive oil
1/4 cup vegetable or chicken stock
1/4 cup dry white wine   
Juice of 1/2 lemon
Salt & pepper to taste Method
 
Wash the greens very well. Tear leaves into large pieces.  Remove stems if preferred.
Pre-heat a stock pot or Dutch oven on stove top.  Add greens and braising liquid. 
Mix briefly with tongs.
Cover and let braise for 2-3 minutes on high heat.

Serve immediately and enjoy!