Appetizer Recipes

Balsamic Braised Mustard Greens

Balsamic Braised Mustard Greens



Balsamic Braised Mustard Greens

Serves: 4


1 tablespoon Napa Valley organic olive oil
1/2 medium red onion thinly sliced into half moons
2 cloves Melissas organic garlic minced
2 pounds mustard greens thick stems removed leaves chopped not dried
1/3 cup Pacific Natural Foods organic low sodium free range chicken broth
1 tablespoon Bellino balsamic vinegar
1 teaspoon Colavita balsamic glace
1/8 teaspoon Mortons kosher salt
1/4 teaspoon black pepper
1 1 ounce box Sun maid Cape Cod dried cranberries 1/4 cup


Heat oil over medium heat in a large pot with a lid. Add onion and cook until clear, about eight minutes. Add garlic and cook 30 seconds, add damp greens and toss with oil, onion and garlic as best you can. Pour in chicken broth. Cover and reduce heat to medium low, and cook greens until wilted, about four minutes, stirring often. Combine balsamic vinegar and balsamic glace and add to greens. Toss and cook uncovered over medium high heat for five more minutes, stirring constantly, until some of the liquid has evaporated. Season with salt and pepper and mix in dried cranberries. Transfer greens to a serving bowl, leaving most of the remaining liquid in the pot. Serve hot.