Technique: braised greens

Technique: braised greens

Braising is a simple technique we love to use for hearty greens. With only a few ingredients used, these greens are a favourite accompaniment alongside roast proteins. We also love to use these as a base for baked eggs for a warming breakfast.


Olive oil


A crushed clove of garlic

A bunch of hearty greens (such as tuscan kale, erbette chard or spinach)

100ml chicken stock

Lemon juice


Wash the greens thoroughly then cut away any stems that are overly woody.

Remove the leaves from the remaining stem, then slice the stem into 2cm pieces and tear the leaves into pieces.

In a cold sautée pan, add the crushed clove of garlic, a knob of butter and 2 tablespoons of olive oil. Bring the pan to a medium heat. Once the butter is sizzling, add the sliced stems and season with salt & pepper.

When the stems begin to soften, stir in the torn leaves. Add the chicken stock and allow to reduce for 2-3 minutes.

The greens will be ready when they are glossy and wilted with a small amount of liquid remaining in the pan.

Check the seasoning and finish with a little lemon juice for freshness.

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