Garlicky Braised Greens with Balsamic Vinegar and Capers
10 cloves garlic, peeled
¼ cup extra virgin olive oil
3 Tbs. capers, drained
2 lb. greens, stemmed, washed and cut into 1-inch pieces
1 tsp. salt
2 tsp. balsamic vinegar
- Crush each garlic clove with flat blade of heavy knife, and slice each crushed piece in half.
- Heat oil in large pot over medium heat. Add garlic, and cook 2 to 3 minutes, stirring often, or until garlic starts to brown. Add capers, and cook, tossing, 1 minute more. Add greens, salt, pepper and 1 cup water. Toss greens with tongs, pushing uncooked leaves to bottom, until all greens are wilted. Reduce heat to low, and cook, covered, about 10 minutes, or until greens are tender.
- Uncover, increase heat to high and cook, stirring often, until almost all liquid has evaporated, 2 to 3 minutes. Remove from heat, and stir in vinegar. Serve hot.