Braising Greens

Come fall time, the many plump round fruits of summer wane and are replaced by many leafy wonders. You'll often find a bag of "braising mix" tucked into your box, and for many people, they're a totally new concept. Sure, you've heard that people in the south eat collard greens, and you've probably had spinach out of a can, but this mix in your box is much snazzier! There is probably mizuna, choi, mustard, collards, tat soi, kales, and other dark leafy greens.

These greens are jam-packed with fiber, vitamins, minerals, antioxidants, and flavor. If you're super into veggies, try tossing them into your salad. They have a lot of texture and hold up being soaked in dressing for days. If you're not super into veggies, or green leafy things at least, don't feel bad- I'm not either. I know they're good for me, we should eat more, but... I just have a hard time with salad. NEVER FEAR! Braise 'em! With a little oil, garlic, and heat you transform your giant bag of greens into a manageable and delicious side dish.

Basic Braised Greens

2 tablespoons olive oil (or your choice of fat/oil- bacon is really nice!)
2 cloves garlic, sliced
Several hand fulls of braising greens (pile your pan high, it'll wilt!)

Wash and cut greens into ribbons or large chunks. Heat pan with oil and add garlic until just before it browns, about a minute. Add greens and cook until color just deepens, about two minutes for chewy greens or until they start losing their structure for a more spinachy finish.

These greens make a perfect bed for a nice cut of meat or filet of fish or a mix in for pasta or grains. Feel free to play with this recipe- it's very basic. It's nice to add a splash of apple cider vinegar or lemon juice, or starting the oil with browned onions.