Braised Greens with Tomatoes
Recipe from Food & Wine

Braised Greens with Tomatoes
James Baigrie

by 2  people

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  • 1/2  cup 
    extra-virgin olive oil
  • 1   
    large onion, thinly sliced
  • 2   
    garlic cloves, minced
  • 1   
    large jalapeno, seeded and sliced
  • 2   pounds 
    sturdy greens, such as chard, mustard greens, kale or young collards stems and inner ribs removed, leaves coarsely chopped
    Salt and freshly ground pepper
  • 1   
    grape tomatoes, halved
  • 3/4  cup 
  • 2   tablespoons 
    white wine vinegar
In a large pot, heat the olive oil. Add the onion, garlic and jalapeno and cook over moderate heat until softened, about 6 minutes.
Add the greens, season with salt and pepper and toss to wilt. Stir in the tomatoes, water and vinegar, cover and cook over low heat, stirring occasionally, until the greens are tender and the tomatoes are soft, 10 to 15 minutes. Transfer to a bowl and serve.
Make Ahead:

The greens can be refrigerated overnight.
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