The kale in my garden is overshadowing the mums I was hoping to enjoy in the fall, begging to be “pruned”. I am craving braised greens with an Italian flavor: dinnerFeed is decided!
Braising refers to a cooking method in which tough cuts of meat or vegetables are almost submerged in liquid and slowly simmered, covered, until tender. Though mom didn’t use the word “braising”, she always had a pot of collard greens and ham hocks simmering (braising!) on the back burner. Braised greens are essentially nursery food for me, so I have them often.
You can substitute other greens for the kale in this recipe. The best braising greens would be any dark, leafy vegetables with sturdy, fibrous leaves. Collards, chard, beet greens or broccoli rabe would be other excellent candidates. Braising is the perfect cooking method for these greens. The simmering brew breaks down their fibrous texture and mellows their bitter flavor, resulting in savory greens with a delectable bite.
Note: If you’re craving greens but out of time, Zingerman’s Roadhouse has delicious braised green, freshly harvested from their own garden.
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To all of you food lovers and gardeners out there who enjoy a pretty plate and yard, this is one of the best tips I’ve ever received: Plant nasturtium seeds. A green thumb, patience, full sun or even a yard is not a requisite for having edible, lovely garnishes from early summer into fall. I … Full recipe post »
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