The Basic Greens
The easiest way to prepare braising greens is in a simple sauté of garlic and oil. Mince two cloves of garlic, heat one tablespoon of olive oil in a large sauté pan over medium heat. Add the garlic and simmer for one to two minutes. Add the washed greens, sauté and cover. Stir after five minutes, re-cover and simmer until the greens are softened, about 5 more minutes. You can serve the greens as is, or sprinkle some salt on top, and the juice the half a lemon. If you have a taste for heat, add some chili pepper to the garlic and the beginning of cooking.
The Asian Greens
Another way to serve braising greens is in an Asian style. Mince two cloves of garlic, and one tablespoon of fresh ginger, heat half a tablespoon of dark sesame oil, and half a tablespoon of olive oil in a large sauté pan over medium heat. Add the garlic and ginger and simmer for one to two minutes. Add the washed greens, sauté and cover. Stir after five minutes, re-cover and simmer until the greens are softened, about 5 more minutes. Remove from flames. Add a half a tablespoon of soy sauce, and half a tablespoon of rice wine vinegar, stir, adjust soy and vinegar to taste, and serve.
The Juicy Greens
Finally, if your CSA serves you an overabundance of braising greens take a tip from my husband Dan, and juice them with some green apple, ginger, lemon and cucumber or celery. They make a pungent, healthy, and delicious juicy treat.
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