Garlic-Braised Greens and Potatoes
- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 6tablespoons extra-virgin olive oil
- 5garlic cloves, thinly sliced
- 1large oregano sprig
- 1½pounds collards, kale, Swiss chard or escarole (or any combination), leaves coarsely torn and hearty stems thinly sliced (16 packed cups)
- Kosher salt and black pepper
- 1pound baby new potatoes, halved
- 2tablespoons minced shallot
- 1tablespoon lemon juice
- ¼cup chopped parsley
- Pinch of red-pepper flakes (optional)
- Crusty bread, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
377 calories; 22 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 40 grams carbohydrates; 11 grams dietary fiber; 3 grams sugars; 10 grams protein; 783 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat oven to 350 degrees. In a large Dutch oven, combine ¼ cup of the oil with the garlic and oregano; heat over medium until garlic is fragrant but not browned, about 1 minute. Add a batch of the greens and stems and ½ cup water; season with salt and pepper, and stir until wilted. Add the remaining greens and stems in batches, seasoning with salt and pepper and stirring until wilted before adding the next batch.
- Step 2
Once all the greens have been added, stir in the potatoes. Add ½ cup of water and the remaining 2 tablespoons of oil, and bring to a boil. Cover with the lid and bake until greens and potatoes are tender, about 30 minutes. Discard oregano sprig.
- Step 3
Add shallot, lemon juice and half of the parsley to the pot, and mix well. Season to taste with salt and pepper. Transfer greens and potatoes to a serving platter and spoon over any sauce remaining in the pot. Garnish with red-pepper flakes (if using) and the remaining parsley. Serve warm or at room temperature, with crusty bread.
Private Notes
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Cooking Notes
Glove4
Yeah, but looks delicious - you could always add in some cooked chickpeas - seems like they would be a nice match to the dish....
LHoppy
You can always add a protein- white beans, sausage, chicken, fish all pair nicely with this dish.
Dina A.
Fun fact, 1.5 lbs of collards contain 21 grams of protein (just over 5g per serving). It turns out that, calorie per calorie, leafy greens are a decent protein source (along with extra benefits of fiber, phytonutrients, etc.) - collards are 23% protein! But, as a registered dietitian, I feel the need to chime in that it doesn't matter. Whole plant foods provide tremendous health benefits, and are naturally balanced in protein. My colleague David Katz explains it best https://rb.gy/mmkmvg
Lisa Pizza
You do not need animal products to get protein. Leafy greens have lots of protein, as do most vegetables. Kale has 4.3 grams per 100 grams.
mj
This may be meatless, but it is essentially protein-free
Starfish
My Italian nonna would make this and add either red kidney beans or ceci (chickpeas) and I loved it as a kid!
Pamela
Do we have to use the oven? This dish, like many other veg options, can be made equally well on top of the stove with a much smaller energy investment. If part of the issue is environmental, we need to consider not just what we eat, but how it is sourced and prepared.
Karen
If you are a plant based beginner and worry about how to integrate beans as a primary protein, start with white beans in this dish; they disappear nicely with strong flavors and potatoes.
sb
This does have approximately 4g of protein in a serving, since greens like collards have about a gram in a cup. As a light lunch or supper with a bit of bread (another 2-3g in a slice) this would be plenty. However, I do think the addition of another protein source like some creamy white beans (navy, cannellini, butter) would make it more filling and compliment the other ingredients.
Daniel Douglas
Seldom do we hear about mustard greens instead of collards, escarole, kale, etc. Mustard greens are my favorite, hands down, of all the greens either raw or cooked. They are the most nutritious of all the greens, so I've been told. The small. tender leaves are the best fpr delicate tastes while the larger, more mature leaves burst with zesty flavors. Having been raised in the South on our preferred mustard greens, I seldom settle for their less flavorful cousins. Give 'em, you'll love 'em.
Carl Gardner
I started by browning 1 lb of mild Italian bulk sausage in the Dutch oven, then just followed the recipe on top of it. Delicious!
Clara
Indeed; Marcella Hazan does something similar with chick peas and lots of lemon juice.
Dave Phipps
Yeah, I think I’ll add beans.
Laurie
A side of beans would pair well with this dish. It sounds delicious and cost effective. I plan to make it tonight.
Julia B
Kale has a lot of protein and you could add spinach for an even better source of leafy green protein.
db
This is becoming my go-to recipe whenever I have a lot of greens. The liquor is delicious. I’ve made it mostly with older potatoes. Most recently subbed green garlic for the shallot at the end. So delicious
LizzieMac
We absolutely loved this. Pretty much followed recipe (and the way I usually cook greens in the Le Creuset in the oven), with extra garlic, 1 pound of spicy sausage, lots of crushed red pepper, and small red potatoes. I had to cook it a bit longer than the recipe indicate to get potatoes done. Used chard and collards from the garden. Will make again, and again.
db
This is so tasty! I made it twice this week, once with kale and a mega batch with collards. Easy, fast and very healthy.
Maya
I love smoked collard greens, so I added a few dashes of liquid smoke to this dish and it was perfect.
Sophia
This was delicious and very easy to put together on a weeknight. I think it’s adaptable and will make it again regularly swapping out the type of greens and I might even try a sweet potato along with the other potatoes. I don’t cook collards enough and this will make me buy them more often.
mary
Loved this
Delicious
I made the recipe as written with the exception of adding a dash of nutmeg in the wilting process and subbing 1-2TBS lemon-infused olive oil for regular. I finished with a small amount of butter to give a little richness and this was a delicious dish.
Doug
Excellent; and the Cecil made it a complete meal.
Lu
I made this last week and absolutely loved it. I followed the recipe as written and added a can of garbanzo beans as some of the reviewers suggested. Everyone loved it! One note is that I had to bake for about an additional 15 minutes but that's because my dutch oven might not have been fully closed when I put it in.
SarahT
This was really good and so healthy!! I didn’t change much, but added a can of chickpeas to give it more bulk - my big appetite fellas appreciated that! Used Tuscan kale from the garden. I also dropped the shallots in when they could cook a bit. Lemon juice truly brightened it up.
EllenR
I've made this 3 times. It is addictive. I have added chickpeas and it's even more delicious. I think it's best the 2nd day.
RareDeeds
I have made this several times. I have made this with leftover baked potatoes. I prefer it with a combo of mustard greens and kale or spinach. I made it with thyme once instead of oregano [by mistake]. I have added chickpeas. It's all delicious. I like it best the 2nd day. Almost impossible not to eat two servings.
Penny
This is absolutely delicious. The potatoes do add a creaminess that goes with the collards. This will be our go to recipe for collards now
El
I used a small minced onion before adding garlic, I added a can of chickpeas and I used dried oregano. I did not have parsley or shallot at the end, and I'm sure they would have added something. It was simply delicious nonetheless.
I made a lot of changes…but still, fantastic!
I feel a bit bad about how many changes I made to this, but the results were so good that I figured I would share in case it helps others with substitutions. I only had one bunch of chard, so I added carrots and a diced roasted red pepper with the potatoes to get more veggies in. I also added about 1/3 pound of Rancho Gordo black eyed peas (cooked separately) and used their cooking broth, supplemented with chicken better than bullion for the water. So so good!
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