Vegetarian Greens With Pecan Gremolata

1. 1

   Wash greens well and trim the stems. Cut into 1-2 inch pieces. Set aside.

2. 2

   Heat olive oil in a large skillet or dutch oven over medium heat till shimmering. Add onions and salt, stirring occasionally till the onions become translucent and begin to brown. Stir in garlic and continue cooking, stirring occasionally, till garlic has softened but not browned. You can keep the heat on low and the skillet covered and just let this go as long as you want till it's all soft and brown and caramelized. When you're ready to start the greens, pour in vegetable broth and raise heat, stirring and scraping up any browned bits, so that the broth comes to a low boil.

3. 3

   Stir in greens. You may have to do this a little at a time depending on the size of your skillet. Reduce heat to low and cook greens covered until they are soft and wilted. (The amount of time will depend on what greens you use.) Stir in red pepper flakes. Taste and add lemon juice, salt and pepper as needed.

4. 4

   While the greens are cooking, heat a large skillet over medium heat. Add pecans and cook, stirring constantly, until nuts are golden and fragrant. Add garlic and stir until mixture is very fragrant and nuts are golden brown, about a minute; don't let the garlic burn. Place in a medium bowl and add parsley and lemon zest, stirring to combine. Set aside.

5. 5

   To serve, scoop some greens onto a plate and top with a tablespoon or two of the gremolata. Or you could serve the greens with their broth in a bowl with a fried egg on top and sprinkle the gremolata over all that. But probably not for Thanksgiving. Although if you served me that for Thanksgiving, I'd happily eat at your table.

* Per serving · 4 servings · Values may vary.