Braised Greens with Tomatoes

Braised Greens with Tomatoes

  • Prep: 10 min
  • Cook Time: 20 min
  • Total: 30 min
  • Serving: 6 Servings

This vibrant green side dish dotted with flashes of red from the addition of tomatoes and jalapeno, is a wonderful compliment to grilled meats and fish. Use a sturdy variety of greens such as chard mustard greens, kale or young collards.


  • 1/2 cup extra-virgin olive oil
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 large jalapeño, seeded and sliced
  • 2 pounds sturdy greens, stems and inner ribs removed leaves coarsely chopped
  • Salt and freshly ground pepper
  • 1 pint grape tomatoes, halved
  • 3/4 cup water
  • 2 tablespoons white wine vinegar


  1. Place the olive oil in a large pot over medium heat. Once hot, add the onion, garlic and jalapeño and cook for 7 minutes, stirring frequently.
  2. Stir the greens into the pot and then sprinkle with a few pinches of salt and pepper. Cook for a few minutes until wilted, and then add the tomatoes, water and vinegar and simmer over low heat for about 12 minutes or until the tomatoes soften. Serve immediately.


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