Garlic-Braised Greens: A Flavorful and Nutritious Side Dish

This garlic-braised greens recipe invites you to explore the bold and vibrant flavors of “braising greens” — a unique and nutritious mix often found at farmer’s markets or well-stocked grocery stores. These greens typically feature a combination of dandelion greens, baby mustard greens, tat soi, kale, beet greens, and more. They're packed with flavor and nutrition, but they need to be fresh! Make sure your greens are crisp and perky; wilted greens lose their appeal quickly. Roasted garlic adds a mellow, sweet bitterness that enhances the depth of flavor in this dish, balancing perfectly with the fresh, garlicky punch from raw garlic. The combination of the two types of garlic creates an intriguing, flavorful experience.

Preparation:

Roast the Garlic:
Preheat your oven to 375°F (190°C). Line a small baking tray with aluminum foil and brush it lightly with olive oil. Place the garlic bulbs root side down on the tray, and drizzle a little olive oil over the top (where you’ve sliced the garlic off). Roast in the oven for 35 to 40 minutes until the garlic feels soft when squeezed. Let it cool until it's comfortable to handle. Squeeze the cloves out into a small bowl, discarding any skins. Some cloves will remain intact, while others will turn to a mushy pulp—both forms are perfect for this dish! Alternatively, you can wrap the garlic cloves in foil with olive oil and roast them for about 20 to 30 minutes at 325°F (165°C), or until they’re very soft.
Prepare the Greens:
If needed, stem the greens and chop them into manageable pieces. If they’re small, you can leave them whole. The choice is yours!
Cook the Greens:
Heat a large skillet over medium heat and add half of the olive oil. Swirl the oil around to coat the pan. Add half of the greens, increasing the heat to medium-high, and sauté them for about 5 minutes or until they’ve wilted. Add half of the fresh garlic and a pinch of salt, then transfer the greens to a bowl and set aside. Repeat the process with the remaining olive oil, greens, and garlic.
Combine and Finish:
Reduce the heat to medium-low and return the first batch of wilted greens to the pan. Add in the roasted garlic, tossing everything together with tongs until the garlic is well distributed. If you like, drizzle with a little more olive oil and adjust the salt to taste. Serve the greens hot, warm, or at room temperature.