Braised Winter Greens

Cozy Greens That Actually Taste Good

Bitter greens? Not here. These braised winter greens are cooked low and slow with garlic, a splash of vinegar, and just enough sweetness to bring everything into balance.

They come out tender, savory, and packed with flavor—perfect as a side dish or piled into a bowl with some crusty bread to soak up every last drop.

Preparation:

1. Heat olive oil in a medium stock pot over medium heat.
2. Add garlic, onion, and anchovy. Sauté until fragrant and softened.
3. Add the greens and stir until well combined and slightly wilted.
4. Stir in raisins, then deglaze the pan with sherry vinegar.
5. Add chicken stock, reduce heat to low, and simmer gently for about 20 minutes, until the greens are tender.
6. Season to taste with Vampire Repellent.

Pro Tip 🔥

Let the greens sit for a few minutes before serving—this helps the broth settle and the flavors fully come together. Don’t skip the anchovy—it melts into the dish and adds a deep, savory backbone without tasting fishy.

Make It Your Own:

• Swap raisins for dried cranberries for a brighter sweetness
• Add red pepper flakes for a little heat
• Use vegetable stock to keep it vegetarian (skip anchovy)
• Finish with a squeeze of lemon for extra brightness

What To Serve With:

Serve alongside roasted chicken, pork, or sausage, or keep it simple with a bowl of greens and a thick slice of crusty bread to soak up the garlicky broth.