Braised Greens with Cranberries

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

Braised Greens with Cranberries

Ingredients

  • ½ bunch Chard
  • ½ bunch Kale
  • 1 bunch Spinach
  • 1 handful Dried Cranberries
  • Salt and Pepper, to taste
  • Coconut oil, or other cooking fat (lard, butter, or the similar would work equally well)

Instructions

  1. Wash and chop chard, kale, and spinach, removing tough stems.
  2. 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.
  3. Cook for approximately 10-12 minutes, depending on how done you like your greens (I cooked ours about 10).
  4. Add a handful of dried cranberries to the pan, and salt and pepper to taste. Mix well.
  5. Serve and enjoy.
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Braised Greens with Cranberries Recipe

½ bunch Chard
½ bunch Kale
1 bunch Spinach
1 handful Dried Cranberries
Salt and Pepper, to taste
Coconut oil, or other cooking fat (lard, butter, or the similar would work equally well)

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.

3 thoughts on “Braised Greens with Cranberries

  1. looks yummy, love the addition of cranberries with dark leafy greens

    • We love it too. It’s such a great combination of flavors with bitter, sweet, tangy, and salty.

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