Even though summer is over with, we're still receiving our weekly CSA (community sponsored agriculture) share. The zucchini and green beans have dwindled, but the leafy greens keep going strong. Every week I get a big bunch of chard, kale or mustard greens and I make sure that I prepare it within a day or so. Carrots, beets and winter squash can wait in the crisper until inspiration hits – but the greens must be eaten quickly or it's wilt city.
One of the simplest and easiest way to prepare greens is to braise them. I like to use a bit of stock (veggie or chicken works well) but I've also used pasta water when the need arises. Braised greens seem like a humble dish, but don't let them fool you. While these greens work well as a side dish, they become truly transformative thrown on top of a bowl full of soft cheesy polenta or tossed with some noodles. Or eat them for breakfast like I did because a perfectly poached egg and some buttered toast certainly does these greens no harm at all.
Simple Braised Greens
2 tablespoons olive oil
1 small onion, sliced thin
4 cloves garlic, sliced thin
1 bunch mustard greens (or spinach)
1 large bunch of chard
2 tablespoons vegetable stock
1/2 lemon
salt & pepper
Prep chard and greens by removing any hard stems. Rinse well under cold water and slice each bunch into one inch ribbons.
In a large skillet heat olive oil over medium heat and add in onion and garlic. Saute until soft and lightly golden. Add in the greens, stock, and sprinkle with a bit of salt. Stir about until they turn wilty and deep green - about 5 to 10 minutes. Give a good grind of pepper and squeeze in the lemon juice. Stir once more, checking seasoning and serve immediately.
No comments:
Post a Comment