Braised Kale & broccolini Salad

One more new (at least to me) recipe for the record from tonight's dinner:

Braised Kale and Broccolini Salad Recipe

Ingredients:
1 bunch of Kale or Mustard Greens - trimmed and cut into one inch pieces (and all yellow/brown parts trimmed off, as is inevitable when cooking with week old veggies as I did tonight)
1 bunch of Broccolini (or Broccoli Rabe) - trimmed and cut into one inch pieces
Chicken/Veggie Broth
White Wine
Olive Oil
8 cloves of whole garlic
crushed red pepper flakes (or black pepper if you are scared of the red stuff, you know who you are)
salt to taste
Simple lemon salad dressing (recipe below) AKA our house dressing (or lemon juice if you are in a super hurry or just don't feel like it)

Add 4 garlic cloves to a large skillet with high sides along with the olive oil and heat to medium high until garlic cloves are very a slightly golden. Do not allow to burn.
Add half of the chopped greens, and when they cook down (30-45 seconds) add the remainder of the greens and the 4 remaining garlic cloves.
As the greens continue to cook, add salt to taste and pepper flakes, along with a good glug of white wine and chicken/veggie broth.
Bring to low boil, cover, and allow to simmer for about 10-15 minutes on very low heat.
After 10 minutes, check to see how your greens are coming along and if needed, add a tiny bit more chicken/veggie stock and wine. Taste to make sure salt and pepper is to your liking and cook about 5-6 more minutes, covered and on low heat.
After the veggies have reached your desired level of al-dente, add lemon juice or lemon dressing,
and serve immediately.

Lemon Dressing AKA our house dressing
Squeeze a meyer lemon or two (or a lemon + an orange/tangerine) into a small glass jar with lid, and add a pinch of salt, a pinch of cayenne and sugar or splenda to taste. Taste and adjust seasonings to your liking.
Add EVOO to above, making sure that the amount of oil is no more than a quarter to a third of the quantity of juice - reversing the traditional salad dressing ratio is key to this dressing.
Cover jar, make sure it is tightly closed and shake. Taste and readjust seasonings and Voila - now you have your very own preservative-free, low labor salad dressing that works well on all salads plus braised veggies like the one above.