Braised Greens

Ah! We’re posting a vegetarian dish. Never thought that would happen! I usually make greens with bacon, good ole Southern style, but I really don’t miss the smokiness in this dish. It’s more of a sweet, salty, spicy combo–a welcomed change from the usual ‘heavy’ Southern style greens.


  • 2 T fat of your choice
  • 2 heads of greens (we used Red Swiss Chard, Kale and Dandelion Greens)
  • 1/2 yellow onion, chopped
  • 2 garlic cloves, chopped
  • 1 t red pepper flakes
  • 1 1/2 c stock (veg, chicken or beef!)
  • salt
  • 2 T apple cider vinegar
  • 1/4 c raisins


In a large pot pan, melt the fat and add the onion, garlic and red pepper flakes. Let them saute together until golden brown.

In the meantime, slice (or tear with your hands), rinse and dry the greens. Toss them into the pot, cover with the stock, raisins, vinegar and a liberal amount of salt. Place the lid onto the pot so it’s very slightly ajar.

Let the greens wilt and cook down until they’ve softened, about 30 minutes.

6 thoughts on “Braised Greens

  1. Bradley U. Quinn Reply

    This site is really a walk-via for the entire info you wished about this and didn’t know who to ask. Glimpse here, and also you’ll undoubtedly uncover it.

  2. Mandy Rivers Reply

    FINALLY! As a Southerner it drives me batsh!t crazy when I see the experts boiling greens online and on Food Network. The raisins are a new thought for me but I like it and I LOVE your cooking method.

  3. Shaleen Reply

    Made these tonight with a pork loin wrapped in basil and bacon…delicious! Amazing! My new go to greens recipe, it was fast and easy…and the greens still tasted nutritious
    , sometimes greens are cooked with so much bacon and fat that you feel like you undid any of the nutritional goodness!

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