Greens Braised in Garlic Butter

October 05, 2015

 Greens in garlic butter 2



1 bulb of garlic, peeled and chopped

3 tbsp butter

200g greens (e.g. thinly sliced purple kale/ cabbage)

4 tbsp of chicken or vegetable stock, preferably homemade



1. Melt the butter in a large pot over medium heat. When it is foaming, add the chopped garlic and fry for a minute till golden and fragrant.

2. Add the greens, then turn up the heat to a high. Saute for a few minutes. The rainbow chard should just about wilt, and the brussel sprouts should turn a brighter shade of green.

3. Add the splash of stock, then turn heat down to a medium low. Cover partially with a lid and let simmer for a few more minutes, until the greens are tender.

Be careful not to overcook! Serve warm with the garlicky buttery juices.