Equipment
Ingredients
Aromatics and Base
- 30 ml extra virgin olive oil
- 100 g shallots, thinly sliced
- 15 g garlic, minced
Produce
- 450 g new potatoes, halved
- 400 g mixed hearty greens, tough stems removed, leaves roughly chopped
Liquids and Seasoning
- 500 ml vegetable broth, low-sodium preferred
- 5 g fine sea salt
- 2 g black pepper, freshly ground
Finishing Touch
- 15 ml lemon juice, freshly squeezed
- 5 g lemon zest
- 15 g fresh parsley, finely chopped
Nutrition (per serving)
Method
Heat the extra virgin olive oil in a Dutch oven over medium heat. Add the sliced shallots and cook, stirring occasionally, until softened and lightly translucent, which takes about 5 minutes.
Add the minced garlic to the pot and cook, stirring constantly to prevent burning, until deeply fragrant, about 1 minute.
Stir in the halved new potatoes, vegetable broth, salt, and black pepper. Bring the liquid to a gentle boil at approximately 100°C/212°F, then immediately reduce the heat to low. Cover the Dutch oven and simmer for 15 minutes.
Uncover the pot and begin adding the mixed winter greens in large handfuls. Stir gently to allow the heat to wilt the greens down, making room for more. Once all the greens are in the pot, cover again and braise over low heat until the greens are silky and the potatoes are easily pierced with a knife, about 15 minutes.
Remove the Dutch oven from the heat. Stir in the fresh lemon juice, lemon zest, and chopped parsley. Taste the cooking broth and adjust the salt and pepper if necessary. Serve warm directly from the pot.
Chef's Notes
- You can mix and match the greens based on what is in season. Just remember that collards and mature kale take much longer to tenderize than spinach or Swiss chard.
- Waxy potatoes are absolutely essential here. Russet or baking potatoes will absorb too much liquid and disintegrate during the braise, ruining the texture of the dish.
- The bright acidity from the lemon juice and zest is crucial to cut through the earthy bitterness of the winter greens. Do not skip the final finishing step.
- If using Swiss chard, save the stems! Chop them finely and sauté them right along with your shallots to reduce food waste and add a pleasant textural crunch.
Storage
Refrigerator: 4 days — Store in an airtight container. The flavors will deepen overnight.
Reheating: Reheat gently in a saucepan over medium-low heat until warmed through, adding a splash of water or broth if it seems dry.
