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Chef Linda Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food. View Recipes

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Beer Braised Greens

By Chef Linda

The beer doesn't need to be green on St. Patrick's Day when you're cooking up a batch of dark leafy greens. In this recipe for Beer Braised Greens, we use pale ale to braise the greens, yielding a tender mixture of textures and tastes. Substitute your favorite greens; mustard, collards, dandelion all work well and provide their own distinct flavors. The alcohol in the beer cooks off, leaving a hearty punch of taste behind.

Ingredients

 2 tablespoons olive oil
 2 medium leeks, white and light green parts, thinly sliced
 4 large garlic cloves, minced or very thinly sliced
 ½ head red or green cabbage, cored and finely shredded
 1 bunch of kale, chopped into bite-sized pieces, tough parts of stems removed
 1 bunch of Swiss chard, chopped into bite-sized pieces, including stems
 1 cup of pale ale (or substitute non-alcoholic beer)
 Juice of one lemon, about 3 to 4 tablespoons
 Salt and pepper

Directions

1

Heat oil over medium heat in a large, deep pan. Add leeks and sprinkle with salt. Cook until leeks soften, about 5 minutes. Add garlic and cook until fragrant, about 2 minutes.

Add the greens, starting with cabbage, then kale, and finish with chard on top because it is the most tender of all three. Cook for about 10 minutes, until greens have wilted down. Add the ale and simmer 10 minutes, or until most of the liquid has evaporated. Remove the pan from the heat and stir in lemon juice. Season with more salt and pepper, if desired.

Notes

Beer Braised Greens
IngredientsDirections

Beer Braised Greens

DifficultyEasyCook Time30 mins
YIELDS
6 to 8 servings

INGREDIENTS

 2 tablespoons olive oil
 2 medium leeks, white and light green parts, thinly sliced
 4 large garlic cloves, minced or very thinly sliced
 ½ head red or green cabbage, cored and finely shredded
 1 bunch of kale, chopped into bite-sized pieces, tough parts of stems removed
 1 bunch of Swiss chard, chopped into bite-sized pieces, including stems
 1 cup of pale ale (or substitute non-alcoholic beer)
 Juice of one lemon, about 3 to 4 tablespoons
 Salt and pepper

DIRECTIONS

1

Heat oil over medium heat in a large, deep pan. Add leeks and sprinkle with salt. Cook until leeks soften, about 5 minutes. Add garlic and cook until fragrant, about 2 minutes.

Add the greens, starting with cabbage, then kale, and finish with chard on top because it is the most tender of all three. Cook for about 10 minutes, until greens have wilted down. Add the ale and simmer 10 minutes, or until most of the liquid has evaporated. Remove the pan from the heat and stir in lemon juice. Season with more salt and pepper, if desired.

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