Barely Braised Greens

This recipe is a great way to add some power-packed greens to a meal. These barely braised greens are simple to make and will not disappoint.

Differences in Greens

How do different greens stack up against one another? Take a look at my rankings of how they compare and contrast in flavor (sweet to bitter), texture (fibrous to tender), key vitamins, and amount of fiber per 100 g serving.

If you are cooking with sweet greens, use milder flavors and sweet fats like coconut milk, whereas bitter greens hold up well to all kinds of vinegars. Never underestimate the power of vinegar to finish cooking greens! The acid is exactly what the greens need for that final tenderization.

Tender greens take less cooking time than fibrous greens, and they are more delicious raw in salad. Who even has time to massage kale to salad deliciousness? On the other hand in a in lovely stew, a fibrous green has the staying power to handle the heat.

Which Braised Greens to Choose?

Curly Kale

Flavor: Slightly bitter and peppery

Texture: Chewy, tough and fibrous. Basically the most delicious cardboard shards you’ve ever eaten.

Vitamin Content: Medium levels of calcium, potassium, vitamin K, and magnesium.

Fiber Content: 2 g

Lacinato Kale

Flavor: Milder in flavor than curly kale

Texture: Waxy and crispier than curly kale,

Vitamin Content: Medium levels of calcium, potassium, vitamin K, and magnesium.

Fiber Content: 2 g

Collards

Flavor: Can be mild to pungent, slightly smoky

Texture: Stiff leaves soften more slowly than other greens when cooked.

Vitamin Content: High levels of Vitamins C and E and folate. Also has high levels of calcium.

Fiber Content: 4 g

Chard

Flavor: Varies depending on whether you have yellow, red, or white. Slightly bitter with a flavor crossed between beet greens and spinach.

Texture: Waxy, tender, cooks in seconds.

Vitamin Content: High levels of magnesium, potassium and Vitamin K.

Fiber Content: 3 g

Turnip Greens

Flavor: The smaller the leaves, the more mild the flavor. Larger leaves have the distinct flavor and aroma of turnips.

Texture: Generally tender, but can stew for hours and hours without breaking down completely.

Vitamin Content: High in vitamins K, A, C and folate, and also contains diverse minerals like calcium, iron, magnesium, phosphorus, and potassium.

Fiber Content: 3.2 g

Mustard Greens

Flavor: Distinctly peppery

Texture: Tender leaves that may have lacy, fragile edges.

Vitamin Content: High in Vitamins K, A, and C. Contains folate and manganese.

Fiber Content: 3.2 g

Dandelion Greens

Flavor: Earthy, nutty, and bitter.

Texture: Tender, spiky leaves.

Vitamin Content: Excellent source of Vitamins A, C and K. Also contains Vitamin E, folate, and small amounts of B vitamins.