Braised Winter Greens & Grains with Tahini Yogurt and Burnt Lemon

Braised Winter Greens & Grains with Tahini Yogurt and Burnt Lemon

Braised Winter Greens & Grains with Tahini Yogurt and Burnt Lemon

Serves 2-3 


For the Tahini Yogurt 

2 tablespoons tahini 

3 tablespoons yogurt (not greek variety) 

1 tablespoon lemon juice 

1-2 teaspoons water, as needed 

Salt 


Whisk the tahini, yogurt, lemon juice, and a pinch of salt together in a bowl until smooth. Loosen with water as needed. Season with salt and set aside.


For the Braised Greens 

6-7 ounces hearty greens (i.e. kale and chard)

¼ cup olive oil 

½ yellow onion, thinly sliced 

4 cloves garlic, smashed 

2 tablespoons white wine 

¾ cup water 

Salt 


Strip the leaves of the greens from their stems, and tear into rough pieces. If using chard, slice the stems on a bias (diagonal) as well. 


Heat the oil over medium heat in a large saucepan (ideally one with a lid), and add the onion and garlic along with a big pinch of salt. Cook for 2-3 minutes, then add the chard stems if using. Cook everything a further 3-4 minutes, then add the greens in three batches, adding a pinch of salt and covering the pan with the lid to wilt the greens before adding the next batch. Once all the greens have been added, give everything a stir and add the wine. Stir again and let cook for 1 minute to burn off the alcohol. Add the water to the pan, bring to a simmer, then reduce the heat to medium low and partially cover with the lid. Cook for 8-10 minutes so most of the liquid has reduced. You can make the Burnt Lemon in this time. Once the greens are done, season to taste with salt. 


For the Burnt Lemon 

1 lemon, halved & seeds removed as best as possible 

2 teaspoons high heat oil (grapeseed or avocado) 


Heat a heavy-bottomed skillet over medium-high heat. Add the oil, swirl to cover the surface of the pan, and add the lemons, cut-side down. Cook for about 5 minutes, or until the bottom of the lemon has caramelized and charred. Remove from the pan and set aside. 

To Serve 

Tahini Yogurt 

Braised Greens

⅔ cup cooked grains, such as farro (optional)

Burnt Lemon 

Finishing olive oil 

Freshly ground black pepper 

Flaky salt 


Spread a layer of the tahini yogurt on a serving plate, and arrange the greens on top. Scatter the grains on top, if using, and drizzle with a bit of olive oil. Sprinkle a bit of flaky salt and black pepper over everything, and serve with the burnt lemons to squeeze over before serving. Enjoy warm or cold!


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