My favorite way to eat hearty leafy greens (kale, chard, collards, broccoli rabe) is to braise them (cook them low and slow) with lots of garlic. The greens turn so soft and tender and absorb all of the flavor from the garlic and fennel with a little kick of spicy red pepper flakes. You can serve this alongside any protein and starch for a simple, comforting meal.
Ingredient highlight
Dark leafy greens! These include kale, chard, broccoli (and all other dark leafy veg). They are rich in calcium, iron, vitamin K, and vitamin C, to name a few.
Servings 4 – 6
Prep Time 10 minutes 
Cook Time 25 minutes Ingredients
- 2 tbsp olive oil
- 4-6 cloves garlic, thinly sliced or smashed*
- 1 tsp fennel seeds
- ½ tsp red pepper flakes
- 2 large or 3 medium bunches leafy greens (kale, chard, collards, and/or broccoli rabe), thick stems removed from kale/chard/collards, chopped (about 8-9 cups)
- 1 tsp kosher salt, divided
- 1 cup water
- 2 tbsp lemon juice (or use apple cider vinegar)
- 1 tbsp butter (optional)
- Black pepper, for topping
- Olive oil, for topping (the good stuff!)
Toppings (optional):
- Chopped toasted nuts
- Toasted breadcrumbs
- Grated Parmesan
- *Smashing will give a more subtle garlic flavor. You can remove the cloves after cooking or leave them in. Thinly slicing will give you a stronger garlic flavor.
Instructions
- In a large skillet, warm the oil over medium heat. Add the garlic and cook for about 3 minutes or until just starting to turn golden.
- Stir in the red pepper flakes, half of the greens, and ½ teaspoon salt. Cook until the greens have wilted down to make room for the rest, about 3 minutes. Stir in the remaining greens and ½ teaspoon salt. Continue to cook until the greens have all wilted down, about 3 minutes, stirring occasionally.
- Stir in the water and lemon or vinegar and simmer over low heat, stirring occasionally, for about 20 minutes or until the liquid has mostly evaporated (you want some liquid to keep it a little saucy). You can increase the heat towards the end to speed things up. If you’d like, stir in the butter until melted to add richness.
- Serve topped with toppings of choice (if using) along with some black pepper and a good drizzle of olive oil.
Items you can prep ahead (optional)
- Thinly slice or smash 4-6 cloves garlic
- Remove stems (if applicable) and chop 2 large or 3 medium bunches leafy greens (kale, chard, collards, and/or broccoli rabe) (about 8-9 cups)
- Make the recipe
Substitutions:
- X
Storage:
- Store leftovers in an airtight container in the fridge for up to 6 days
Leftovers + Repurposing:
- Reheat the greens either in the microwave or in a covered skillet.
- Eat with scrambled eggs for breakfast, topped with parmesan cheese
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