A mix of 2, or all, of the following will work well. Or anything in between!
2 cloves garlic crushed
2 onions, sliced to thin half moons
About a saucepan
Mix of: fennel, white part sliced to thin battons, green stalk and fronds chopped fine, spring greens, cabbage, cut to 2cm ribbons, leeks sliced, spinach
about 1 pint chicken stock, warmed
In a large heavy based pan melt some butter
Add onions and fennel, stir briskly and add in the warm stock and greens
Stir once or twice, cover with a lid and turn the heat down
Season with seasalt and pepper and serve immediately
The braise will be ready in less than 10 minutes, probably closer to 5 and is a great accompaniment to grilled meat, fish, or sausages. Or with some goats cheese crumbled on top with some pea shoots or salad leaves, it is a delicious, fresh sauce for pasta. It will keep covered in the fridge for a few days.
If you have the time, this will benefit from cooking the leeks and fennel on a low heat for about 45 minutes with an open lid. The stock will reduce and flavour will intensify - just add the other greens at the end for 5 minutes or so.