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.
This is a post I’ve been trying to complete for a week now–it’s felt frivolous posting about fruits and freebies when I’ve friends with unwanted lakes in their yards and no power )-: But normalcy is a condition of sanity so it’s back to the kitchen and writing for me. First, I wanted any Kindle readers … Full recipe post »
We may be jipped out of a white Christmas in Michigan this year, but the promise of the family rejoined and traditions re-lit has me craving pickled herring. In past years I’ve been lucky enough to receive it––scratch-made––from my Polish neighbor, Krystyna, the week before our family celebrates Christmas and the New Year. This year she’s left … Full recipe post »
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