Blackberry and Apple Braised Greens paired with Dreaming Tree Pinot Noir

Chef Fiona prepared her Blackberry and Apple Braised Greens for Dave Matthews Band and crew in Bristow, VA. Mildly sweet, with just a flash of spice, this dish is the perfect accompaniment to any meal. At home, we recommend pairing the dish with the Dreaming Tree Pinot Noir.



Serves 6-8

  • 1 bunch swiss chard, remove stem and rough chop
  • 1 bunch kale, remove stem and rough chop
  • 1 bunch collard greens, remove stem and rough chop
  • 1/2 head green cabbage, savoy or Napa, remove stem and rough chop
  • 1 1/2 c. apple cider
  • 1 c. fresh blackberries
  • 1 tbs. ginger, grated
  • 2 tbs. extra virgin olive oil
  • 1 white onion, thin sliced
  • 1 large pinch crushed red peppers, optional
  • 1/2 c. stock, vegetable or chicken
  • 3 tbs. butter, extra virgin olive oil or coconut oil
  • 1 tsp. salt
  • 1/2 tsp. black pepper



  1. In a large pot over medium heat add 2 tbs. olive oil, then sauté onions until translucent.
  2. Add cider, berries, ginger and a pinch of red pepper, if using; bring to a boil.
  3. Add the cabbage, then the other greens, and the remaining ingredients.
  4. Cover pot and cook for 5-10 minutes.
  5. Carefully remove lid being cautious of the steam and gently flip the greens.
  6. Replace cover and cook for another 10-15 minutes, until all greens are fully cooked. Season to taste.