What to do with Braised Greens?
- Serve them with a splash of your favorite vinegar alongside a main dish
- Use them as an omelet filling and add a bit of shredded cheese, fresh goat cheese or ricotta.
- Layer them into a frittata
- Stir them into a batch of grits. They add color, flavor and nutrition.
- Stir them into a batch of risotto just as it finishes.
This is my favorite way to introduce greens to reluctant eaters.
- Make this tasty and lovely Galette.
- Baked into Cheesy Egg Squares
- Make a Green Pie
- Review your favorite family casseroles and lasagnas and consider using the braised greens as the bottom layer.
- Stir them into a cooked whole grain, pasta or rice. Serve hot or cold.
- Fold into a soup recipe like this Italian Wedding soup
Wash 2 lbs. of braising greens (any combination of kale, collards, chard, turnip greens, beet greens, Asian greens…you get the idea)
Remove the stems for the kale, collards, mature turnip greens,.
Chop the greens in a chiffonade or ribbon cut.
Place this pile of greens in a big bowl until ready to cook. Chop the chard stems and keep them separate.
In a large pan sauté:
- 1/4 cup olive oil
- 1 onion finely diced
- Chard stems
- Sauté until the onions are soft.
- 3 cloves of minced garlic
- 1 pinch of nutmeg
- ½ tsp sea salt
- Small pinch of chipotle pepper or red pepper flakes
Sauté for 3-4 more minutes, or until you begin to smell the nutmeg & pepper.
Add the pile of greens on top of the sautéed onion mixture.
Place a cover over the greens. The lid may not fit at first, but it will cook down.
After 3 minutes uncover the greens and use two cooking spoons to gently turn the greens and mix them up with the onion-olive oil mixture.
Cover for 4 more minutes and check to see if it’s done. (This will depend on the type of greens in the braising mix. Collards take the longest.) Once the greens are cooked, remove from the heat, uncover and allow the greens to cool.
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