Braised food

Braised Vegetables – The Almond Eater

Say hello warm and comforting Braised greens. Definitely your new favorite side dish, greens are ready to eat in less than 15 minutes and are flavored with garlic, butter and lemon juice.

Busy nights call for the quickest and easiest side dishes to pair with dinner. You can make your usual sautéed asparagus or use leftover mashed potatoes in the fridge. Or, you can try these braised greens!

This recipe for braised greens is not only ready to eat in less than 15 minutes, but also fills your plate with a ton of vitamins, minerals, antioxidants, and fiber. Plus, greens are sautéed with garlic, butter, and lemon juice to give every bite the best taste. There’s no room for bitter greens here!

A quick, healthy and delicious side dish that goes well with almost anything? I would call that a victory!

Recipe features

  • It’s a quick, easy, vegetarian side dish. Ready in less than 15 minutes!
  • Ingredients are incredibly simple, yet deliver great flavor.
  • One of the most dependable and healthy side dishes you can make all year round.
wilted greens in a pan with garlic

Ingredient Notes:

  • Leafy greens – You can use any hearty leafy green that is in season or available to you. Choose your favourite! Kale, collard greens, and Swiss chard are all great options.
  • Butter – Melted butter or ghee add flavor and fat to this healthy side dish. Olive oil or avocado oil could work as a substitute, but the finished dish won’t taste as appetizing.
  • Lemon juice – Acid is always added to braised greens to help brighten up every bite and cut the natural bitter flavors. Fresh lemon juice OR white wine will do here.

Step by step instructions

Step 1: Sauté the garlic. Melt the butter in a large saucepan on the stove. Add garlic and sauté until fragrant.

Step 2: Cook the green vegetables. Add half of the chopped greens to the pot. Cook until wilted, then add the other half.

green cabbage on a cutting board
butter and garlic in a pan on the left and with kale on the right

Step 3: Braising time. Stir in red pepper flakes, salt and pepper. Pour in the water and turn up the heat. Let the vegetables cook until they have absorbed all the liquid.

Step 4: Season then serve. Remove the braised greens from the heat and stir in the lemon juice. Serve and enjoy!

Tips and FAQs

  • Want to use white wine instead of lemon juice? Sauvignon Blanc pairs well, although you can use any white wine you already like to drink.
  • Braised greens and bacon are a perfect match. Feel free to sauté some bacon in the pan before adding the garlic for even more fat and flavor here.
  • Use olive oil instead of butter to make this recipe vegan.
  • Replace the water with chicken broth, bone broth, or vegetable broth to add even more flavor.
  • Braised greens pair well with hearty, comforting meals like BBQ chicken thighs, jackfruit pulled pork, beer chili with black-eyed peas, and more.

What does braising a vegetable mean?

Braising is a cooking method that involves sautéing vegetables over high heat before they are simmered in liquid.

What are the best greens for braising?

Any type of hearty leafy greens (like kale, mustard greens, escarole, collard greens, and Swiss chard) can be braised. In other words, choose a green with large, tough leaves that are almost hard to eat raw. Many of the best braising greens taste bitter when eaten raw, but are delicious and sweet when cooked.

How long do you braise leafy greens?

This simplified recipe for braised greens is ready after about 10 or 15 minutes.

close up photo of cooked greens with garlic and red pepper flakes

Faster and easier side dishes

If you made this recipe be sure to leave a comment and rating below. Thanks!

greens cooked in a bowl with garlic and lemon wedges

Braised greens

Say hello warm and comforting Braised greens. Definitely your new favorite side dish, greens are ready to eat in less than 15 minutes and are flavored with garlic, butter and lemon juice.

To print

Preparation time: 5 minutes

Cooking time: ten minutes

Total time: 15 minutes

Servings: 4


  • 1 teaspoon Butter
  • 5 cloves of garlic sliced
  • 2 clusters green vegetables kale, Swiss chard, green cabbage, etc. ; chopped
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ Chopped off the water
  • 1 teaspoon lemon juice or more to taste
  • ¼ Chopped off dry white wine optional


  • Melt the butter in a large saucepan or Dutch oven over medium heat, then add the garlic and sauté for 1 minute.

  • Add HALF of the chopped greens and stir until wilted, then add the remaining greens and mix well.

  • Add the red pepper flakes, salt and pepper, then pour in the water and increase the heat to medium-high until the liquid is absorbed; remove from the heat, then add the lemon juice (and/or white wine) and enjoy!


*Calories are per serving and are an estimate
*Want to add even more flavor? Try cooking bacon with the garlic, then cooking the greens in the bacon fat
*If using white wine, I recommend something dry rather than sweet


calories: 54calories | Carbohydrates: 4g | Protein: 1g | Big: 3g | Saturated fat: 2g | Polyunsaturated fats: 1g | Monounsaturated fat: 1g | Trans fat: 1g | Cholesterol: 8mg | Sodium: 189mg | Potassium: 136mg | Fiber: 1g | Sugar: 1g | Vitamin A: 816UI | Vitamin C: 16mg | Calcium: 19mg | The iron: 1mg

Did you make this recipe? Tag me today!Leave a comment below and tag @thealmondeater on Instagram!