Stewed Greens With Tomatoes and Mint
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds Swiss chard or kale, stemmed and washed, or a 1-pound bag of stemmed, washed Southern greens
- Salt
- 2tablespoons extra virgin olive oil, plus additional if desired for drizzling
- 1large onion, chopped
- 2 to 4garlic cloves to taste, minced
- 2teaspoons sweet paprika
- ¼ to ½teaspoon cayenne
- 2pounds fresh tomatoes, seeded and grated, or peeled, seeded and chopped, or a 28-ounce can chopped tomatoes with juice
- ½cup chopped fresh mint
- ½cup chopped fresh fennel or dill
- 2tablespoons tomato paste, diluted in ½ cup water
- Freshly ground black pepper
Nutritional analysis per serving (6 servings)
123 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 5 grams protein; 827 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the greens. Blanch chard for 1 minute, Southern greens or kale for 2 minutes. Transfer to the ice water, then drain and squeeze out water. Coarsely chop and set aside. Alternatively, steam the greens in a large steamer – 2 minutes for chard, 3 to 4 minutes for kale. Rinse and squeeze dry.
- Step 2
In a wide, heavy skillet or Dutch oven, heat the oil over medium heat and add the onion. Cook until the onion is tender and beginning to color, 5 to 8 minutes, and add the garlic, paprika and cayenne. Cook, stirring, for about a minute, until fragrant, and add the tomatoes and salt to taste. Bring to a simmer, and simmer until the tomatoes have cooked down slightly, about 10 minutes. Add the greens, herbs and diluted tomato paste, and bring to a simmer. Cover and simmer until the greens are very tender, about 20 minutes. Add salt and pepper to taste. Serve with rice, bulgur or just some good, crusty bread.
- Advance preparation: You can make this a day ahead and reheat.g>
Private Notes
Comments
I loved this recipe. The only change I made was using smoked paprika and omitting the tomato paste because I didn’t think it needed it. Oh and rather than discard the stems, I cut them into 1 inch pieces and sautéed them along with the onions. The longer cooking time ensured they were tender. I used green chard for this because that’s what I had. Leftovers were great with eggs this morning.
I did not blanch the greens and it was still delicious. To me, this is a classic stewed greens recipe. Nothing unusual, but very good.
Why blanch the greens if you are going to simmer them until tender?
Out of the ordinary flavor profile with the dill and mint. Complex and harmonious. Made exactly as directed and it was excellent though a lot of tomato. This is really just as much a stewed tomato dish as greens. Would accompany beef or lamb well, and it was good with swordfish.
I did not blanch the greens and it was still delicious. To me, this is a classic stewed greens recipe. Nothing unusual, but very good.
I loved this recipe. The only change I made was using smoked paprika and omitting the tomato paste because I didn’t think it needed it. Oh and rather than discard the stems, I cut them into 1 inch pieces and sautéed them along with the onions. The longer cooking time ensured they were tender. I used green chard for this because that’s what I had. Leftovers were great with eggs this morning.
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