Califonia Bountiful
Side Dish

Easy braised greens

Serve this vitamin-packed recipe as a side dish or as a base topped with a grilled chicken breast, fish or slices of pork tenderloin.

Executive Chef Russell Michel
Morgan's Restaurant, Sacramento

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2 tbsp. olive oil
1/2 medium yellow onion, diced
4 cloves garlic, sliced
2 bunches rainbow Swiss chard, washed, ribs removed,
cut into 2-inch pieces
1 bunch green kale, washed, ribs removed, cut into
2-inch pieces
1 bunch mustard greens, washed, ribs removed, cut into 2-inch pieces
1/2 cup white wine
1/2 cup chicken stock
2 tbsp. butter, room temperature
Salt and black pepper, to taste


Heat a sauté pan with olive oil. Add onion and sauté for 2 minutes or until translucent. Add garlic and cook for 1 minute. Add greens and sauté for 3 minutes, allowing greens to wilt. Add wine and simmer, reducing by half. Stir in chicken stock and cook until fully absorbed, about 3 minutes. Add butter, salt and pepper. Serve with beef, pork, poultry, fish or alone as a side dish.

Serves 4

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