Braised Winter Greens

1. Heat 2 tablespoons oil in Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until softened and beginning to brown, 4 to 5 minutes. Add garlic and pepper flakes and cook until garlic is fragrant, about 1 minute. Add half of greens and stir until beginning to wilt, about 1 minute. Add remaining greens, broth, water, and 1⁄4 teaspoon salt. Quickly cover pot and reduce heat to medium-low. Cook, stirring occasionally, until greens are tender, 25 to 35 minutes for kale and 35 to 45 minutes for collards.
2. Remove lid and increase heat to medium-high. Cook, stirring occasionally, until most of liquid has evaporated (bottom of pot will be almost dry and greens will begin to sizzle), 8 to 12 minutes. Off heat, stir in 2 teaspoons lemon juice and remaining 1 tablespoon oil. Season with salt, pepper, and lemon juice to taste and serve.

BRAISED WINTER GREENS WITH BACON AND ONION
Cook 6 slices bacon, cut into 1⁄4-inch pieces, over medium heat until crisp, 5 to 7 minutes. Transfer bacon to paper towel–lined plate and pour off all but 2 tablespoons fat. Use rendered fat in place of 2 tablespoons olive oil, substitute 1 red onion, halved and cut into 1⁄4-inch slices, for minced onion, and 3 to 4 teaspoons cider vinegar for lemon juice. Stir reserved bacon into greens before serving.

BRAISED WINTER GREENS WITH COCONUT AND CURRY
Substitute 2 teaspoons grated fresh ginger and 1 teaspoon curry powder for red pepper flakes and one 14-ounce can coconut milk for water. Substitute 2 to 3 teaspoons lime juice for lemon juice and sprinkle greens with 1⁄3 cup toasted cashews before serving.

BRAISED WINTER GREENS WITH CHORIZO
Heat oil as directed in step 1, then add 8 ounces Spanish chorizo sausage, cut into 1⁄4-inch-thick half-moons, and cook until lightly browned, 4 to 6 minutes. Transfer chorizo to paper towel–lined plate. Proceed with recipe, cooking onion and garlic in remaining oil and substituting 1-1⁄2 teaspoons ground cumin for red pepper flakes. Stir in reserved chorizo before serving.