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.

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:
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 combined ingredients of braising liquid. Mix briefly with tongs. Cover and let braise for 2-3 minutes on high heat.

Serve immediately and enjoy! Serves four.