Quick-braising can be an ideal method for cooking cool-weather greens, but make sure to select sturdy varieties such as kale, collards and escarole. Here, fiber-rich kale is simmered with broth and caramelized shallots.
1 large bunch kale, leaves chopped into small pieces, tough stems discarded
1/3 cup low-sodium vegetable or chicken broth
1/4 cup unsweetened dried goji berries
Ground white pepper, to taste
1/4 cup chopped unsalted cashews, toasted
In a large heavy pot, heat oil on medium. Add shallots and sauté for 1 to 2 minutes, until just softened. Add kale and stir until coated in oil. Add broth, reduce heat to low, cover and cook for 5 minutes, until kale is tender but still bright green.
Add berries and stir to coat. Season with pepper. Divide mixture evenly among plates and sprinkle with cashews.