Dark leafy greens are so wonderfully healthy that I try hard to incorporate a good amount of greens into our daily diet. I find myself adding them to just about everything: smoothies, eggs, ice pops, fruit leather, stir fries, casseroles, and so on. But sometimes greens deserve the spotlight all on their own, especially when they’re in season and especially delicious. Tonight I braised a mix of chard, kale, and spinach along with a handful of cranberries. The greens carry bitter undertones which are complemented perfectly by the tart and sweet undertones of the dried cranberries. Together they made a wonderful side dish for our dinner.
They turned out so well, my 6-year-old claimed and ate the entire dish. I had to cook a second batch so the rest of us could have some. Here’s how I made them:
Braised Greens with Cranberries Recipe
Wash and chop chard, kale, and spinach, removing tough stems.
Place a large pan over medium-low heat. Add a generous amount of coconut oil, or other fat, and let melt. Add the greens (I started with about 2 pounds; they cook down tremendously). Cover with a lid, lifting it off to stir the greens every 3-5 minutes to make sure they don’t burn, or that your mixture doesn’t need more fat. You want to make sure it doesn’t get too dry.
Cook for approximately 10-12 minutes, depending on how done you like your greens (I cooked ours about 10).
Add a handful of dried cranberries to the pan, and salt and pepper to taste. Mix well.
Serve and enjoy.