Braised Greens

Braised Greens

Ingredients

1 large bunch of kale, broccoli raab, or other cooking green

1 onion or large shallot

1 cup vegetable broth

3 white mushrooms (optional)

1/2 cup cannelloni beans (optional)

olive oil

a pinch of salt

Coarsely chop greens and remove woody stems.  Place chopped leaves in a large bowl.  Add 1 tbsp olive oil and a pinch of salt, and with your fingers, massage the oil and salt into the leaves.  Slice onion or shallot and mushrooms if applicable.  In a wok or flying pan, saute onion/shallot (and mushroom) in olive oil.  When onions are tender and translucent, add the greens to the pan. Add more oil if necessary. Let the greens cook down a bit, and then add the broth, reduce the heat, and cover the pan.  Let cook until either the liquid has evaporated, or greens are sufficiently tender.