By Freya Bellin
All too often I come home with a giant bunch of beautiful leafy greens and then wonder what exactly to do with them. This recipe is a simple, flavorful answer to that question. All of the ingredients are easy to keep on hand, and it’s also the type of recipe that can be altered to taste or whatever you happen to have in stock, although olives are a great choice. I used Moroccan oil-cured olives: shriveled, bitter, and very salty. They’re delicious, but make sure to go very light on any additional salt, if you use any at all. Particularly useful is learning the braising method used in this recipe. Leafy greens can fill up a pot or pan really quickly, but when you add liquid, like the red wine here, the leaves wilt much more quickly and are less likely to burn than if simply sautéed. Recipe from The Food Matters Cookbook.