| Level: | Easy |
| Total: | 35 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup extra-virgin olive oil
- 1/2 cup thinly sliced red onion
- 1 cup thinly sliced fennel
- 3 cloves garlic, thinly sliced
- Kosher salt and finely ground black pepper
- 2 tablespoons tomato paste
- 1 bunch Swiss chard leaves, sliced 3 inches wide
- 1 bunch collard greens, stemmed and sliced 3 inches wide
- 1 bunch lacinato kale, stemmed and sliced 3 inches wide
- 2 tablespoons finely chopped fresh dill
- Juice of 1 lemon
Instructions
- Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Place a heavy-bottomed enameled cast-iron pan over the direct heat side of the grill and add the olive oil.
- Add the onions, fennel and garlic with a pinch of salt and allow to begin to soften, 2 to 3 minutes. Stir in the tomato paste and cook until rusty, 2 to 3 minutes.
- Deglaze the pan with 1 cup water, scraping the bottom for any brown bits. Add all of the greens and season with salt and pepper.
- Cover the pan with a lid.
- Move the pan to the indirect-heat side of the grill, then close the lid and cook until the greens are wilted, 5 to 7 minutes. Remove from the grill and stir in the dill and lemon juice. Serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 192 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 6 g |
| Sugar | 5 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 592 mg |
Reviews
Yum. Used baby collards only because that’s what I had, made on stovetop vs grill, added some chopped fennel fronds along with the fresh dill. Will definitely make again! I could see tipping with a little feta, too.
Tasty! Excellent liquor flavor.
Suggestion: Stagger the cooking time on the greens. Collards need at least 15 minutes to become tender. “Wilted” is not chewable So put them in first. After 7-10 min., add kale and cook 5-7 min. Wait 2 minutes. Finally, add Swiss chard because it is chewable when it’s “wilted” and reaches that state in 4-5 minutes, max.
Suggestion: Stagger the cooking time on the greens. Collards need at least 15 minutes to become tender. “Wilted” is not chewable So put them in first. After 7-10 min., add kale and cook 5-7 min. Wait 2 minutes. Finally, add Swiss chard because it is chewable when it’s “wilted” and reaches that state in 4-5 minutes, max.
Made them today, added some thinly sliced serrano for some kick. Fabulous!
Did them inside, in a porcelain coated dutchoven; & it was delicious! Another Symon hit!
Didn”t make them on the grill but they were delicious, The onions and tomato paste make them so tasty and the lemon and dill at the end are a great finishing touch
I’ve made a few times and we love it! The first time I followed the recipe exactly and the juice of one lemon was way too much and I love lemon, so now I squeeze Some in from a wedge of lemon and if I need more than I can add some, that works better for us. I don’t always have fresh dill so dry dill works for me too in a pinch.
So tasty… will make again
Loved the tang of these greens. Went well with Mom’s Chicken.