Braised Greens with Craisins

June 1, 2018

This recipe can be used with Chard, Kale, Collards, or a mix of these or other greens.



  • 1lb of Greens

  • 1 onion

  • 1 large garlic clove, finely chopped

  • 2 Tbsp of olive oil

  • 1/2 tsp of salt

  • 1/4 tsp of cracked black pepper

  • 3 Tbsp of craisins or currants

  • 1/3 cup of water

  • 1 1/2 ounces of crumbled feta (optional)


  1. Cut stems & center ribs from greens, then chop into small pieces. Dice up the onion and toss with stem pieces. 

  2. Coarsely chop the leaves into bite size pieces.

  3. Heat olive oil in a 6qt heavy bottom pot, then saute garlic 1-2 minutes, until golden. Add in stems, onions, salt, and pepper. Cook 4-6 minutes, until onions are cooked through and stem pieces are tender.

  4. Add in craisins and stir to combine. Cook until plump, 1 minute. 

  5. Add in water, then greens. Cover and braise for 5 minutes. Stir to combine and top with feta.


This is also a good recipe to cook up and then freeze (without the feta), to eat later. 

Share on Facebook
Share on Twitter
Please reload

Please reload

Follow Me
  • Grey Facebook Icon
  • Grey Twitter Icon
  • Grey Instagram Icon
  • Grey Pinterest Icon

Copyright © 2020 by Fredericksburg Area CSA Project

  • Facebook Social Icon
  • Twitter Social Icon
  • Pinterest Social Icon