While sharing dinner with my girlfriends the other night, we came to the question of what to do with the ENORMOUS quantities of spring greens that are now beginning to grace the Farmers Market and CSA boxes on doorsteps. I decided a few greens focused posts were in order, so here you have them, my bread and butter of greens cookery.
Braised Greens for Any Meal
You Will Need:
1 Bunch cooking greens. Kale, Chard, Dino Kale, Broccoli Raab, Collard Greens, Spinach or Broccoli Leaves are all delicious on their own or mixed together. Keep in mind that Chard and Spinach cook faster than the rest, so they are best cooked alone or added later.
Olive Oil
1/2 Lemon
A few dashes of Cumin
Salt
A few Tbs water
To Make:
Clean and chop greens into large chunks, dispose of stems. Heat a large skillet or pot with a lid to medium high. Drizzle pot with olive oil right before adding greens. Add your greens and a few Tbs water, then cover. If they aren't making a racket, its not hot enough. Cover for 30 seconds and then stir before covering again. Add more water if they dry out before they are cooked through. Cook to desired tenderness, between 1 and 3 minutes. I like mine toothy, so 1 minute is usually enough for me. Greens a pretty forgiving though, as long as they stay bright green and don't turn brown, you haven't over cooked them. Turn heat up to cook of any excess water, then down to low. Add either the juice of 1/2 lemon, a few dashes of cumin and salt to taste. I like mine best a little on the salty side. Stir to incorporate and serve immediately.
These greens are also tasty seasoned with Balsamic vinegar and salt or with sauteed garlic and lemon.
