Balsamic Braised Winter Greens

Recipe Ingredients

1 1/2 tablespoons	22ml	Balsamic vinegar
2 tablespoons	30ml	Chicken broth (or vegetable broth)
1/2 teaspoon	2.5ml	Salt
2 teaspoons	10ml	Cornstarch
2 tablespoons	30ml	Olive oil
1/2 cup	31g / 1.1oz	Onion - 1/4" dice
1/4 teaspoon	1.3ml	Red pepper flakes
2 teaspoons	10ml	Minced garlic
3		Assorted winter greens - * see note washed and cut in 4-inch pieces

Recipe Instructions

In a small cup mix together the balsamic vinegar, broth, salt and cornstarch and set aside. In a very large, stainless steel Dutch oven or heavy-bottom soup pot, heat the olive oil over medium-high heat until just becoming hot. Add the diced onions and red pepper flakes and cook for about 2 minutes, stirring often. Then add the garlic and washed greens, stir well and cover.

Cook for 2 minutes and then stir again. cover and cook for another 2 minutes. Then stir up the vinegar mixture well, making sure the cornstarch is suspended, and drizzle it into the pan. Stir in, coating greens well. Increase heat to high and stir greens often, cooking for another 1 to 2 minutes until broth is slightly thickened and greens are tender and wilted.

Hints

*Use greens such as green kale, red or Swiss chard, collard greens, turnip greens, or escarole.

Chef's Notes: Some greens, such as collards, take a bit more cooking. If using collard greens, add them to the pot and cook them about 2 minutes before adding the remaining varieties of greens.

*If you have never cooked greens before, don't let the sheer volume of the raw greens scare you off. They will shrink down in no time.

*Before you add the onions, you could cook a little chopped pancetta or bacon in the pot. The fat from the pancetta or bacon can substitute for the olive oil. And the cooked meat adds flavor to the dish.

Source:
Seattle Times 3/5/97

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