Vegetable-Forward
Free recipe
Citrus-Marinated Braised Greens in White Wine
A vegetable favorite: braised greens in White Wine, cooked low and slow so every layer of flavor has time to settle.
***** 4.9 · 821 ratings
Method
A few unhurried steps. Read them through once before you start.
- Gather and prep everything first: measure the spices, chop the aromatics, and bring the main ingredients to room temperature so they cook evenly.
- Warm a generous glug of olive oil in a wide skillet over medium-high heat until it shimmers.
- Add the main ingredients and cook, stirring now and then, until browned and just cooked through. Season in layers as you go.
- Build the sauce and finish in White Wine: stir through the fresh herbs, adjust salt and acid, and let everything come together off the heat for a minute or two.
- Serve the braised greens warm, with plenty of good bread or a simple salad alongside. This makes about 4 servings; leftovers keep well for a day.
More Vegetable-Forward
You might also like
Vegetable-Forward
Members
Simple Braised Greens, the way the vegetable coast does it, with Feta and Dill -- generous, unfussy, and made...
Vegetable-Forward
Members
A vegetable favorite: mushroom ragu with Toasted Almonds, cooked low and slow so every layer of flavor has tim...
Vegetable-Forward
Free
Slow-Cooked Vegetable Gratin, the way the vegetable coast does it -- generous, unfussy, and made for sharing.
Vegetable-Forward
Members
Smoky Bean Stew -- the kind of vegetable dish that tastes like it took all day but does not.