Best 2 Cider Braised Greens Recipes
Embark on a culinary journey to savor the delectable flavors of Cider-Braised Greens, a harmonious blend of hearty greens, tangy cider, and aromatic spices. This versatile dish offers a symphony of flavors, perfect as a comforting side or a vibrant main course. From classic Southern Collard Greens to the vibrant Kicked-Up Mustard Greens, each recipe promises a unique taste experience. Relish the tender greens infused with a delightful balance of sweet, tangy, and savory notes, while the infused cider adds a refreshing depth of flavor.
Indulge in the traditional Southern charm of Collard Greens, braised to perfection with bacon, onion, and garlic, all harmoniously intertwined in a rich broth. Discover the vibrant Kicked-Up Mustard Greens, where zesty mustard and earthy greens unite, creating a delightful tang. For a savory twist, explore the enticing Sautéed Kale with Garlic and Lemon, where the garlicky aroma blends seamlessly with the bright citrus notes. Experience the essence of simplicity with Braised Swiss Chard, where the natural sweetness of the chard shines through in a delicate broth. And for those seeking a touch of spice, the Spicy Sautéed Greens deliver a captivating heat that lingers on the palate.
Whether you prefer the classic comfort of Collard Greens, the tangy boldness of Kicked-Up Mustard Greens, or the vibrant flavors of the other recipes, Cider-Braised Greens offers a culinary adventure that will tantalize your taste buds and leave you craving more.
CIDER-BRAISED CHICKEN THIGHS WITH APPLES AND GREENS
In this hearty one-pot dinner, chicken thighs are browned, then braised in chicken broth flavored with mustard, sage, garlic and a triple dose of apple: apple cider, cider vinegar and apple slices. The addition of a few handfuls of greens makes this a complete meal, in need of nothing else but a nice of hunk of bread to soak up the broth and perhaps a glass of dry white wine.
Provided by Lidey Heuck
Categories dinner, poultry, main course
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Pat the chicken thighs dry and season generously with salt and pepper.
- In a Dutch oven or heavy pot, heat the oil over medium. Cook the chicken thighs skin-side down, undisturbed, until the skin is golden brown, 6 to 8 minutes. Flip and cook until lightly browned on the other side, about 4 minutes. Transfer to a plate.
- Pour off all but about 3 tablespoons of fat from the pot, turn the heat to medium-low, then add the shallots and sage. Cook, stirring occasionally, until the shallots are translucent, about 3 minutes. Add the garlic and stir until fragrant, about 30 seconds. Be careful not to let the garlic burn.
- Add the cider, cider vinegar, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, scraping up any browned bits from the bottom of the pan, until the cider has reduced slightly, 2 to 3 minutes. Return the chicken and any accumulated juices to the pot, skin-side up. Pour just enough broth around (not on!) the chicken to cover the sides of the thighs but not cover the skin on top.
- Bring to a boil, then turn the heat to low. Partly cover and gently simmer until the thighs are cooked through and tender, 20 to 25 minutes. Transfer the chicken to a clean plate or sheet pan (if you'd like to broil the chicken in the next step), raise the heat to medium, and add the kale and apple to the pot. Cook, tossing often, until all the kale is wilted, the apples are just softened and the liquid has reduced slightly, about 5 minutes. While the greens cook, if you'd like to crisp the skin on the chicken, pop it under the broiler for 2 to 3 minutes.
- Taste for seasoning, and stir in 1 or 2 more teaspoons cider vinegar to taste. Divide the chicken and kale mixture among shallow bowls; serve with crusty bread to mop up broth.
CIDER BRAISED GREENS
Steps:
- Combine the onion, cider, chicken stock, and salt in a large pot and bring to a boil over medium-high heat. Reduce the heat to medium and add the chard and kale. Cover the pot and simmer for 10 minutes. Check the greens for tenderness, stir them, and add a little more salt. Re-cover the pot and cook until the greens are fully tender, about 4 minutes more.
Tips:
- Choose the right greens: Collard greens, kale, and mustard greens are all good choices for braising. Choose greens that are fresh and have a deep green color.
- Wash the greens thoroughly: Greens can be gritty, so it's important to wash them thoroughly before cooking. Rinse them in a colander under cold water, then shake them dry.
- Remove the stems from the greens: The stems of greens can be tough and fibrous, so it's best to remove them before cooking. To do this, simply hold the leaves of the greens in one hand and use the other hand to pull the stem down towards the base of the leaf. The stem will snap off easily.
- Use a variety of cooking liquids: Cider, broth, and water are all good choices for braising greens. You can also add other liquids, such as white wine or vinegar, to taste.
- Season the greens well: Salt, pepper, and garlic are essential seasonings for braised greens. You can also add other spices, such as cumin, chili powder, or smoked paprika, to taste.
- Cook the greens until they are tender: Braised greens should be cooked until they are tender but still have a bit of a bite to them. This usually takes about 30 minutes.
Conclusion:
Cider-braised greens are a delicious and easy-to-make side dish. They are perfect for a weeknight meal or a special occasion. With a few simple ingredients and a little bit of time, you can create a dish that is both flavorful and nutritious. So next time you're looking for a healthy and delicious side dish, give cider-braised greens a try. You won't be disappointed.
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