Simple braised greens with white wine

April 7, 2016
Simple braised greens with white wine | WGBH | Craving Boston
2 tablespoons olive oil
1/2 medium onion, halved lengthwise and sliced thin
1/2 teaspoon salt
4 cups greens (such as chard, spinach or arugula), coarsely chopped
1/3 cup chicken stock
2 tablespoons white wine

1. Heat olive oil in a large lidded saucepan over medium heat until shimmering. Add onion and salt, reduce heat to medium-low and cook stirring constantly until softened, about five minutes.

2. Add greens and stir until oil coats most of the leaves and the onions are mixed throughout. Add chicken stock and wine, then cook covered, stirring occasionally. When the liquid has almost evaporated, uncover, stir, and season with salt and pepper to taste. Serve.