Vinegar-braised greens from Something from Nothing (page 106) by Alison Roman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Lentil dip with toasted garlic & crispy herbs; Crispy fish with dill & fried capers

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lindsey_5xsrit on April 26, 2026

    This cooking method made me like chard! The vinegar cuts the bitterness common in dark green veg + happy to have found a recipe for greens that doesn’t rely on a ton of added oil / butter (perfect midweek healthy side). Excited to try this with other greens.

  • jennicakes on January 11, 2026

    Will make again. May try with other vinegars as distilled white is quite sharp.

  • cerfercat on December 07, 2025

    We made this with some Chinese greens, following the author’s advice to pick some greens that you are unsure what to do with. We cooked them a little longer and at a slightly higher temperature because the stems were still crisp. An easy pull-together side for just about anything.

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