Seasonal Spotlight: Braising Greens

published Jan 7, 2009
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(Image credit: Kathryn Hill)

Mom always told you to eat your greens. In the cold, dark days of winter, the farmer’s markets are full of baskets of these thick, green leaves in various sizes, shapes, and shades of greens. Braising greens are a mix of greens that include kale, chard, collards, mustard, bok choy, raddichio, and turnip greens. They’re really great because you get several varieties of dark, leafy, chock-full-of-vitamins greens that are so versatile. Plus, they’re delicious – each bite bursts with flavor and texture.

Braising greens can be steamed, sauteed, stewed, braised … they can be served on their own, as a side dish, or incorporated in tacos, burritos, pizza, soups, stews. They could be used in Elizabeth’s Turkey Meatballs Over Greens recipe. You’re going to need a big pan for these, so go ahead and stuff a produce bag full of these tasty treats and start braising away!

(Image: Kathryn Hill)