Orange Kissed Braised Winter Greens (Printable Version)

Tender winter greens gently cooked with orange zest and juice for a bright, citrusy side.

# Ingredient List:

→ Greens

01 - 1.5 lbs mixed winter greens (kale, collard greens, Swiss chard), stems removed and chopped

→ Aromatics & Citrus

02 - 1 large orange, zested and juiced (approx. 5 tablespoons juice)
03 - 2 tablespoons olive oil
04 - 2 garlic cloves, minced
05 - 1 small shallot, finely chopped

→ Liquid & Seasoning

06 - 0.5 cup vegetable broth or water
07 - 0.5 teaspoon sea salt, or to taste
08 - 0.25 teaspoon freshly ground black pepper
09 - Pinch of red pepper flakes (optional)

→ Garnish

10 - 1 teaspoon reserved orange zest
11 - 2 tablespoons toasted slivered almonds (optional)

# How to Make It:

01 - Warm olive oil in a large, deep skillet or Dutch oven over medium heat.
02 - Add chopped shallot and minced garlic, sautéing until fragrant and softened, about 2 minutes.
03 - Incorporate the chopped greens gradually, stirring until slightly wilted before adding more.
04 - Pour in orange juice and vegetable broth, then season with sea salt, black pepper, and optional red pepper flakes.
05 - Cover and cook over medium-low heat for 12 to 15 minutes, stirring occasionally, until greens are tender yet vibrant.
06 - Remove lid, increase heat to medium, and cook for 2 to 3 minutes to evaporate extra moisture.
07 - Stir in most of the reserved orange zest, keeping some aside for garnish.
08 - Transfer to serving dish, sprinkle with remaining orange zest and toasted slivered almonds if desired, and serve warm.

# Expert Advice:

01 -
  • The bitter edge of winter greens meets brightness that makes you actually crave them, not just eat them because you should.
  • It comes together in thirty minutes but tastes like you fussed over it all afternoon.
  • One pan, hardly any cleanup, and suddenly your table smells like a Mediterranean kitchen.
02 -
  • Don't skip the step of adding greens in batches—if you dump them all in at once, they steam rather than sauté, and you lose that initial flavor development.
  • The zest is non-negotiable; it's the whole point of this dish, so use a microplane and don't be shy about it.
  • Timing matters for tenderness—underbraid and they're still tough; overbraid and they fall apart and lose their vibrant color, so stay in that 12 to 15 minute window and listen to your instincts.
03 -
  • Always zest your citrus before juicing it—once it's in halves, the zest becomes nearly impossible to remove.
  • If your greens seem particularly tough or older, add an extra 3 to 4 minutes to the braise time and don't worry; they'll soften beautifully without falling apart.

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