Mediterranean Braised Greens

Instructions

1. Prepare the greens
   Wash the leafy greens thoroughly to remove any dirt. Remove any tough stems, especially from kale, and roughly chop the leaves into 2-inch pieces. If using chard, you can keep the stems but slice them thinly and cook them first as they take longer.
2. Sauté the aromatics
   Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the sliced garlic and cook for another minute until fragrant, being careful not to burn it.
3. Add the greens
   Add the chopped greens to the pot in batches, stirring to wilt them down as you go. They will reduce significantly in volume. Once all greens are added, stir in the dried oregano, red pepper flakes (if using), and season with salt and pepper.
4. Braise the greens
   Pour in the vegetable broth or water, bring to a simmer, then reduce heat to low. Cover the pot and let the greens braise for 15-20 minutes, or until they reach your desired tenderness. Tougher greens like kale will take longer than tender greens like spinach.
5. Finish and serve
   Remove from heat and stir in the fresh lemon juice and capers (if using). Taste and adjust seasoning if needed. Transfer to a serving dish, sprinkle with toasted pine nuts, and serve with lemon wedges on the side for additional brightness.