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Braised Greens

From Our Kitchen


1 bunch collard greens, chopped
1 bunch kale, chopped
1 head green cabbage, chopped
1 yellow onion, thinly sliced
1 pint chicken Stock
1 Tbsp. garlic, chopped
1 Tbsp. parsley, chopped
2 tsp. thyme, chopped
3 Tbsp. olive oil
salt & pepper


Heat oil in a wide bottomed pot over medium high heat. Add onions and cook until golden brown. Add garlic and cook for 1 minute. Add all of the greens and stir. Add stock and a pinch of salt and pepper. Cover and reduce to a simmer, stirring occasionally. Cook until greens are tender, about 10-12 minutes. Mix in herbs. Adjust seasoning with salt and pepper.