This forgiving and adaptable weeknight dinner stars tender chicken thighs, braising greens and whole garlic cloves
If the overabundance of root vegetables like sunchokes, black radishes and kohlrabies the size of my head is the late-winter scourge of my CSA, the steady supply of braising greens is its redemption. No matter how many bunches of curly kale, sturdy collard greens and steely chard arrive each week, there’s always a place on my table for their floppy, verdant magic. I saute them most nights in olive oil with garlic and red pepper flakes, adding whatever soft herbs need using up.
Serve this over rice or with roasted or mashed potatoes, or with bread for soaking up the drippings.
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