Braised Mixed Greens


  • 1 tablespoon olive oil, plus extra for finishing
  • 1 small onion, finely diced
  • 2 garlic cloves, 1 slivered, 1 halved
  • 1 lb Braising mix
  • Handful of chopped cilantro and parsley (or herbs of your choice)
  • Sea salt and freshly ground pepper
  • 1 ½ cups cooked beans (borlotti, cannelloni, etc), home cooked or canned
  • 3 to 4 slices chewy country bread
  • Shaved parmesan or crumbled gorgonzola


Heat the oil in a large skillet or Dutch over. Add the onion and cook over medium high heat, stirring occasionally. Once the onion starts to soften a bit, after 3 or 4 minutes, add the slivered garlic. Cook for a minute more, and then add the greens and any herbs. Season with ½ teaspoon salt. As the greens cook down, turn them in the pan to bring the ones on top closer to the heat. Once they’ve all collapsed, add ½ cup water or bean broth, lower the heat and cook, partially covered, until tender Just make sure there is some liquid in the pan for sauce. When the greens are done, add the beans, heat them through, then taste for salt and season with pepper. Toast the bread and rub it with the halved garlic. Arrange on plates and spoon on the greens and beans. Drizzle with olive oil. Garnish with the cheese, if using, and serve.