Braised Greens

🍽️ Method

1. Heat a Dutch oven over high heat until hot.
2. If using meat:
3. Add a GENEROUS amount of oil to fully coat the bottom of the pot.
4. Add the chopped leafy greens and sprinkle with salt.
5. Stir and cook for about 2 minutes until they begin to wilt.
6. Push the greens up along the sides of the pot to clear space in the center.
7. Add a bit more oil to that center area and let it heat for a moment.
8. Add the sliced garlic into the center where the oil is hottest. Stir and cook the garlic for about 1 minute until fragrant but not browned.
9. Fold the greens back over the garlic to mix everything together.
10. Pour in the chicken stock. You want the greens sitting in about a quarter to a half inch of liquid at all times.
11. If the stock starts boiling too hard or evaporating too quickly, lower the heat and add a splash more stock to keep the level consistent.
12. Cover the pot and braise over medium heat for about 10 minutes.
13. take off heat and taste for doneness as well as salt.
14. Adjust seasoning only at the end.
15. Serve & Enjoy