| BRAISING |
Braising is a cooking method similar to sautéing, but with liquid. Any
cooking greens can be cooked in this way. Simply wash the greens
well, leave undried, and roughly chop. You may mix with other cleaned
and trimmed veggies, like radishes, turnips, or carrots. In a large pan or
skillet that can be covered, sauté garlic or onions in olive oil or butter
for about 2 minutes. Add the greens and other veggies and sauté 3-5
minutes, until the greens begin to lose some volume. Turn the heat to
low, add ¼ inch of water, wine, broth, or juice, cover, and cook to
desired tenderness, stirring occasionally. Add more liquid as necessary,
top with your choice of condiments, like roasted nuts, sliced
mushrooms, or lemon juice, and enjoy!
cooking greens can be cooked in this way. Simply wash the greens
well, leave undried, and roughly chop. You may mix with other cleaned
and trimmed veggies, like radishes, turnips, or carrots. In a large pan or
skillet that can be covered, sauté garlic or onions in olive oil or butter
for about 2 minutes. Add the greens and other veggies and sauté 3-5
minutes, until the greens begin to lose some volume. Turn the heat to
low, add ¼ inch of water, wine, broth, or juice, cover, and cook to
desired tenderness, stirring occasionally. Add more liquid as necessary,
top with your choice of condiments, like roasted nuts, sliced
mushrooms, or lemon juice, and enjoy!
