Braised Greens with Apples

One last apple recipe to close out October, this time savory.

I have been testing out some recipes for the much smaller Thanksgiving we are hosting this year. I will be making all our traditional foods in some new ways. Like these greens.

We both loved these! I cooked these greens, which were a combination of Swiss chard, ruby chard, and kale with apples and apple cider vinegar. I served them with cornbread casserole (recipe following) for a simple and satisfying supper.

Braised Greens with Apples
(From The Fresh Honey Cookbook by Laurey Masterton)
2 T. olive oil
1 medium onion, chopped
2 cloves garlic, sliced
1/4 cup apple cider vinegar
2 Tbsp. honey
2 tart apples, unpeeled, cut into chunks
3 pounds mixed braising greens, cut into large pieces, thick stems removed
Sea Salt and Freshly Ground Black Pepper, to taste

Heat the oil in a large pan over medium heat. Add the onion and garlic and saute until they start to brown, about 5 minutes.

Add 1/2 cup water, the vinegar, honey, and apples, stirring to combine.  Add the greens and stir, folding in the uncooked greens on the top as the ones in the bottom of the pan wilt, until all the greens have been incorporated.

Lower the heat to a simmer, cover, and cook for 5 to 30 minutes, depending on the type of greens. Denser and more mature greens like collards will need to cook longer.

Taste, and add salt and pepper, if desired. Too much will mask the sweetness of the greens.