As I’ve previously mentioned, I have a few ways of dealing with tough/bitter greens. This is a sweet and sour braise, Italian in origin, but with my own interpretation.
At this time of the year, I use pomegranate molasses and dried cranberries, along with vinegar. In the spring/summer, I usually use pickled cherries and their liquid.
Braised Agrodolce Greens
- 1 Tbsp. butter
- 1/2 cup sliced shallots or onion
- 8 cups greens, stems removed, cut into strips
- 1/4 cup dried cranberries
- 1 Tbsp. apple cider or red wine vinegar
- 2 Tbsp. pomegranate molasses
Sweat the shallots in the butter until soft, about 15 minutes.
Add greens, cranberries, vinegar, pomegranate molasses and 1/2 cup of water.
Cook over medium heat until tender, usually around 20-30 minutes, depending on the type of greens. Season with salt and pepper.
Pomegranate molasses is really just pomegranate syrup. It’s a lovely product, but I’m sure in some parts of the country, hard to come by. I usually find it in the ethnic food section, with middle eastern foods. Pomegranate juice could be used instead, just don’t add the water, and you might need to add some other sweetener, like sugar or honey.