There’s more to greens than sautéed spinach. This month, we’ve partnered with Ashley Rodriguez of Not Without Salt to share tips, insights and her favorite recipes using greens.
Raw might be all the rage depending on your circle of friends, and while greens are often best left unadorned and uncooked, sometimes giving them the low, slow treatment can work wonders. Hearty greens – greens that have thick, dense leaves and chunky, fibrous stems – stand up perfectly to a braise, becoming tender while also soaking up all of the flavors that it’s bubbling away in. On a cool spring night or a lazy Sunday, braised greens are your new best friend.
In this recipe, some frilly leaves of kale turn crisp in the oven while the rest settle under the chicken and mingle with its juices to turn almost meltingly soft. With a bit of water in the pan, the kale has a chance to braise while the chicken sits above the moisture to get a crisp, crackly skin. If you notice the pan looking a bit dry, feel free to add more water so the kale doesn’t scorch. You could also use chicken stock in lieu of the water if you have some on hand. A slow cook coaxes out the greens natural sweetness, which makes for a perfect match with the savory chicken.