Posts Tagged ‘mustard’

Basic Braised Greens

serves 4

Cooked greens are a great side dish packed full of vitamins.  The key to tenderizing larger (i.e., older) greens is to steam-braise them, as described below. The vinegar adds a nice tangy touch, and is especially good with mustards, beet greens, and Swiss chard.

1 bunch greens, about 1 lb
3 TBS olive oil (or other cooking oil)
2 cloves garlic or 2 garlic scapes, chopped
½ cup water (more if needed)
½ tsp red wine vinegar (optional)

Coarsely chop the greens. Remove any tough stems, such as on larger kale leaves.  Heat a large skillet on high heat and add oil and garlic.  Sauté garlic for about one minute (don’t let it burn), then add greens and water (and vinegar if using). Cover the pan tightly. Let the greens steam until tender. Watch closely so that the pan doesn’t run dry – add more water if necessary. Ideally you should add just enough water so that the water is almost gone when the greens begin to be tender.  Add salt & pepper to taste.  Serve.

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