Braised greens

Part of the WTF CSA? Series. Sooo good. I had no idea what I was going to do with all these greens. Tanks food and wine!

Makes 6 side servings

1/2 cup extra-virgin olive oil
1 large onion, thinly sliced
2 garlic cloves, minced
2 pounds sturdy greens, such as chard, mustard greens, kale or young collards—stems and inner ribs removed, leaves coarsely chopped
Salt and freshly ground pepper
1 pint grape tomatoes, halved
2 tablespoons white wine vinegar

Directions: In a large pot, heat the olive oil. Add the onion and garlic and cook over moderate heat until softened, about 6 minutes.
Add the greens, season with salt and pepper and toss to wilt. Stir in the tomatoes and vinegar, cover and cook over low heat, stirring occasionally, until the greens are tender and the tomatoes are soft, 10 to 15 minutes. Transfer to a bowl and serve.

MAKE AHEAD The greens can be refrigerated overnight.

Adapted From:


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