Braised Greens with Lemon and Garlic

CH206

 

1 large bunch of greens (such as chard, spinach, kale, collards, rapini, mustard, mizuna or beet greens)
1 clove garlic, chopped (or 2 garlic scapes)
1 small onion, chopped
butter or oil
water
salt and pepper
fresh lemon juice

Cut greens (and stems) into diagonal strips. Heat butter or oil in a large sauté pan and add the onions. Cook until wilted. Add garlic and greens, tossing until they are coated with butter and starting to wilt. Add a bit of liquid, a dash of salt, cover, and braise gently to finish cooking. Uncover the pan and cook until the moisture evaporates.Toss with additional butter or olive oil. Season to taste with salt and pepper. Serve drizzled with fresh lemon juice.