Braised Broccoli Greens

In most of the world, gorgeously seasoned cooked greens are a staple.  Try my method for braising greens, if you aren't quite sure if you'll like greens or not.  The garlic is very important, as is the amount of olive oil and sesame oil to finish.  Please tweak the ingredients to what appeals to you. The goal here is to find your favorite way to eat greens, and that is very individual.

So green, so flavorful, so delicious!

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Braised Broccoli Greens

Shannon Vavich
In most of the world, gorgeously seasoned cooked greens are a staple.  Try my method for braising greens, if you aren't quite sure if you'll like greens or not.  The garlic is very important, as is the amount of olive oil and sesame oil to finish.  Please tweak the ingredients to what appeals to you. The goal here is to find your favorite way to eat greens, and that is very individual.
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Ingredients
  

  • 12 cups chopped broccoli greens
  • 1-8 cloves garlic, peeled and crushed
  • 3 tablespoons olive oil
  • 1 cup water
  • 1/4 teaspoon salt or more, to taste
  • 1/4 teaspoon pepper
  • 2 tablespoons dark sesame oil
  • 1 tablespoon roasted sesame seeds
  • 1-2 pinches red pepper flakes

Instructions
 

  • Using a large cast iron skillet, heat olive oil to hot but not smoking.   
  • Add the garlic and as soon as you smell the aroma of the garlic wafting up, dump all the broccoli greens into the pan.  Sizzle and stir.  The greens will start to sear and put off a nutty aroma, which smells amazing.
  • When you've got all the greens to cook down to where they all fit in the pan, add 1 cup water, stir, cover the pan, and simmer for about ten minutes.
  • Transfer the cooked greens into a serving bowl.  
  • Transfer the cooked greens into a serving bowl.  Add the sesame oil, a little pepper, salt, sesame seeds and red pepper flakes.
  • Taste and add more seasonings as desired. 
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About

Shannon Vavich has been working in the food industry since 1999 as a cake designer, pastry chef, recipe writer, caterer and cooking teacher. Originally a musician by education - she's also a classical vocalist. She is a military spouse of 26 years and the mother of seven wonderful children. Because of her husband's military career she has lived around the world and studied culinary arts in Morocco, England, Scotland, France, Switzerland, Greece, Italy, Spain, Germany, Japan, New Orleans, Pennsylvania Dutch Country, Boston and more. She currently lives in a small Medieval-era village in Baden-Württemberg, Germany with her husband and youngest five children. Shannon's two oldest children serve in the Marine Corps and the Air Force, respectively. She recently adopted a little rescue dog - a former street dog from Bursa, Turkey - and named her Nutmeg. Shannon and Nutmeg enjoy walks through the German countryside, creating seasonal dishes in her studio, and early bedtimes.