Braised Autumn Greens
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Credit: Patrick Hoogerhyde, Executive Chef, Glacier BrewHouse, Anchorage, Alaska
Sizzle, Fall 2010
1 oz. bacon, cut into lardons
1 T. salted butter
2 oz. pearl onions, peeled
5 oz. greens (kale/Swiss chard/collards/spinach), cleaned, ripped
0.5 t. kosher salt
0.25 t. cracked black pepper
2 oz. chicken stock
Method: Heat sauté pan over medium heat. Add bacon, butter and onions. Sauté until onions start to caramelize. Add greens, salt and pepper. Deglaze with stock; adjust cooking time depending on type of greens (spinach, 2 min.; kale/chard, 10 min.; collards, 12 min.). Set aside. Halve before serving.
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