Braised Greens w/ Sweet & Sour Glaze + Pickled Hot Peppers

By George Sabatino

Not much beats braised greens in my opinion- this is a great use for the greens that come attached to roots if they aren’t perfect for eating raw. I enjoy the sweet and sour bbq flavors in this recipe and I also prefer using miso in place of pork products for a little extra punch that keeps the dish vegetarian. If you feel inspired to make the sub recipes here they will each be great to have around for quick tasty additions to other meals throughout the week.

Serves 2-3 as a side.

 

Ingredients

2 tablespoons butter, unsalted, diced

2 tablespoons EVOO

3 each garlic cloves, peeled, sliced

1 tablespoon miso, dark or light

2-3 pounds cooking greens, chopped, washed well, drained 

(beet tops, radish tops, collards, kale, chard etc. etc.)

2 pinches kosher salt

 

1 ½ cups BBQ style sauce (see attached recipe OR store bought)

1 cup pickled hot peppers, chopped (see attached recipe OR store bought)

Method + Assembly

  1. Melt the butter and olive oil in a large Dutch oven over medium high heat.
  2. Add the garlic and cook for 30-45 seconds until toasted, stirring the entire time. Add the miso and cook for another 30 seconds. Add the greens, season with salt and cover with a lit. Reduce heat to medium. After a few minutes, remove the lid and mix the greens well with tongs to coat in the fat. Cook about 5 minutes longer, covered. 
  3. Add the BBQ sauce and chopped peppers to the pot, stir to mix well, cover the pot, reduce heat to low and cook until greens have lost their color but are very tender and delicious- anywhere from 20-45 minutes, depending on the greens used. Stir regularly throughout cooking.
  4. Once the greens are cooked down and nicely textured check seasoning and adjust if needed.
  5. Transfer to a large serving bowl, drizzle any remaining glaze over and if you’d like garnish with a few more chopped pickled hot peppers.
  6. Serve immediately.

George Sabatino is a Philadelphia chef who is dedicating his career to developing vegetable focused dishes, with special attention to sourcing locally and treating all ingredients (and their journeys from farm to table) with respect and purpose.