Slow-Cooked Garlicky Greens

Ingredients for Slow-Cooked Garlicky Greens

• 1.8kg mixed hardy greens (such as Tuscan kale, curly kale, Swiss chard, and/or collard greens

• about 6 bunches), ribs and stems removed

• Kosher salt

• 4 garlic cloves, lightly crushed

• 120ml olive oil, plus more for drizzling

• 2 chillies de árbol or 1/2 teaspoons crushed red pepper flakes

• 1 tablespoon fresh lemon juice

• Freshly ground black pepper

Working in batches, cook greens in a large pot of boiling heavily salted water until just barely wilted, about 2 minutes. Drain; let cool, then squeeze out excess water with your hands. Coarsely chop; set aside.

Heat a clean large pot over medium. Cook garlic and 120ml oil, smashing down on garlic with a wooden spoon, until golden and soft, about 4 minutes. Add chillies de árbol and cook 30 seconds to infuse the oil with chilli. Reduce heat to medium-low; add reserved greens. Cook, tossing and stirring occasionally, until greens are deep green and tender, 20–30 minutes. Remove from heat and stir in lemon juice. Season with salt and pepper. Transfer greens to a platter and drizzle with more oil.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.