Balsamic Braised Winter Greens Recipe

• 1 1/2 Tbsp. balsamic vinegar
• 2 Tbsp. chicken broth (or possibly vegetable broth)
• 1/2 tsp salt
• 2 tsp cornstarch
• 2 Tbsp. extra virgin olive oil
• 1/2 c. onion, 1/4" dice
• 1/4 tsp red pepper flakes
• 2 tsp chopped garlic
• 3 bn assorted winter greens, * see note washed and cut in 4-inch pcs

1. *Use greens such as green kale, red or possibly Swiss chard, collard greens, turnip greens, or possibly escarole.
2. 1.
3. In a small c. mix together the balsamic vinegar, broth, salt and cornstarch and set aside.
4. 2.
5. In a very large, stainless steel Dutch oven or possibly heavy-bottom soup pot, heat the extra virgin olive oil over medium-high heat till just becoming warm.
6. Add in the diced onions and red pepper flakes and cook for about 2 min, stirring often.
7. Then add in the garlic and washed greens, stir well and cover.
8. 3.
9. Cook for 2 min and then stir again.
10. cover and cook for another 2 min.
11. Then stir up the vinegar mix well, making sure the cornstarch is suspended, and drizzle it into the pan.
12. Stir in, coating greens well.
13. Increase heat to high and stir greens often, cooking for another 1 to 2 min till broth is slightly thickened and greens are tender and wilted.
14. Chef's Notes:*Some greens, such as collards, take a bit more cooking.
15. If using collard greens, add in them to the pot and cook them about 2 min before adding the remaining varieties of greens.
16. *If you have never cooked greens before, do not let the sheer volume of the raw greens scare you off.
17. They will shrink down in no time.
18. *Before you add in the onions, you could cook a little minced pancetta or possibly bacon in the pot.
19. The fat from the pancetta or possibly bacon can substitute for the extra virgin olive oil.
20. And the cooked meat adds flavor to the dish.

balsamic vinegar, chicken broth, salt, cornstarch, extra virgin olive oil, onion, red pepper, garlic, winter

Taken from cookeatshare.com/recipes/balsamic-braised-winter-greens-76283 (may not work)