Paula Deen's Very Veggie Braised Greens

Don't get me wrong, we love a traditional pot of southern greens cooked down with salty/smokey pork fat, but since we eat them often enough, I had to find a healthier cooking method. I came across this version a few years back in Paula's Southern Cooking Bible, and I've been making them this way ever since. Yes, I know, there's still a stick of butter- it is Paula after all- but it's necessary for texture and flavor and the recipe makes a big pot. These greens are easy to toss together during nap time, just needing to be gently reheated right before dinner. They are a staple on veggie night where I serve them alongside mac & cheese, sliced tomatoes and cornbread. Also, keep this recipe in mind for Thanksgiving, especially if you have any vegetarians coming to the house. Cook up a pot a few days ahead of time, and get a jump on that crazy long to-do list. Such a great feeling!

Paula Deen's Very Veggie Braised Greens

Ingredients
8 Tablespoons (1 stick) butter
1 medium yellow onion, finely chopped
2 cups vegetable broth
3/4 teaspoon salt
2 - 2 1/2 lbs mixed greens (like turnip greens, collards, and/or mustard greens), stems removed and leaves coarsely chopped
Pepper vinegar for serving

Directions
1. In a large dutch oven, melt the butter over medium-high heat. Add the onion and cook until softened, about 5 minutes, stirring often.

2. Add the broth and salt and bring to a gentle simmer. Add your greens, a handful at a time, stirring after each addition, letting it wilt down a bit before adding more. Once all the greens have been added, cover the pot and reduce heat to low. Cook, stirring occasionally, until greens are silken and tender, usually about 50-60 minutes. Pass the pepper vinegar at the table.