Garlic-Braised Greens and Potatoes

By Kay Chun

Published October 16, 2022

  • Bobbi Lin for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
40 minutes
Rating
4(606)
Comments
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Winter greens take well to braising, transforming from hearty and sturdy to tender and sweet as they mellow in a garlic-infused olive oil bath. This dish makes use of both the leafy greens and the stems, cooking them alongside potatoes, which add creamy bites. Use your favorite greens or any combination of collard greens, kale, Swiss chard and escarole. The dish is finished with mild shallots, tangy lemon juice and fresh parsley to create a bright sauce. Serve these garlic-braised vegetables with crusty bread or over a bowl of grains or pasta.

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Ingredients

Yield:4 servings

  • 6 tablespoons extra-virgin olive oil

  • 5 garlic cloves, thinly sliced

  • 1 large oregano sprig

  • 1 ½ pounds collards, kale, Swiss chard or escarole (or any combination), leaves coarsely torn and hearty stems thinly sliced (16 packed cups)

  • Kosher salt and black pepper

  • 1 pound baby new potatoes, halved

  • 2 tablespoons minced shallot

  • 1 tablespoon lemon juice

  • ¼ cup chopped parsley

  • Pinch of red-pepper flakes (optional)

  • Crusty bread, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

40 grams carbs; 377 calories; 15 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 22 grams fat; 11 grams fiber; 783 milligrams sodium; 10 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. In a large Dutch oven, combine ¼ cup of the oil with the garlic and oregano; heat over medium until garlic is fragrant but not browned, about 1 minute. Add a batch of the greens and stems and ½ cup water; season with salt and pepper, and stir until wilted. Add the remaining greens and stems in batches, seasoning with salt and pepper and stirring until wilted before adding the next batch.

  2. Step 2

    Once all the greens have been added, stir in the potatoes. Add ½ cup of water and the remaining 2 tablespoons of oil, and bring to a boil. Cover with the lid and bake until greens and potatoes are tender, about 30 minutes. Discard oregano sprig.

  3. Step 3

    Add shallot, lemon juice and half of the parsley to the pot, and mix well. Season to taste with salt and pepper. Transfer greens and potatoes to a serving platter and spoon over any sauce remaining in the pot. Garnish with red-pepper flakes (if using) and the remaining parsley. Serve warm or at room temperature, with crusty bread.

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Ratings

4 out of 5
606 user ratings
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Comments

Glove4

Yeah, but looks delicious - you could always add in some cooked chickpeas - seems like they would be a nice match to the dish....

Dina A.

Fun fact, 1.5 lbs of collards contain 21 grams of protein (just over 5g per serving). It turns out that, calorie per calorie, leafy greens are a decent protein source (along with extra benefits of fiber, phytonutrients, etc.) - collards are 23% protein! But, as a registered dietitian, I feel the need to chime in that it doesn't matter. Whole plant foods provide tremendous health benefits, and are naturally balanced in protein. My colleague David Katz explains it best https://rb.gy/mmkmvg

LHoppy

You can always add a protein- white beans, sausage, chicken, fish all pair nicely with this dish.

Ellen

I love this dish. I’ve made it both in the oven, in the toaster oven, and on top of the stove. Works great either way. My fave greens combo for this is kale and mustard greens.

Leigh SEA

Made with half the potatoes and a can of rinsed navy beans which were just the right amount of creamy not mushy. Also, cooked the whole time on the stove instead of oven (20 min was all the potatoes needed). Was really delicious.

Western Girl Cook

Took the advice of the community here and added chickpeas (first time I made it). Wonderful dish. Cooked it all Dutch oven on stovetop. Used green and red organic chard, big waxy pieces.

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