Greens Braised in Garlic Butter
October 05, 2015
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.