ITEM OF THE WEEK : Braising greens

Most braising greens are members of the Brassica family. The ones with strong flavor include Mustard Greens (known for a taste similar to a spicy radish), Mizuna (a cousin of mustard greens that has feathery leaves and is grown widely in Japan), Beet Greens and Turnip Greens (yes, you can eat the leaves on your beets and turnips!). Swiss Chard, Kale and Collards taste more mild. Peak harvest times are in the Northeast are early summer and fall.

Tips
* For storage, wrap in a damp towel and store in a fridge drawer. Greens will keep about a week this way. If beet or turnip greens, cut the leaves from the roots and store separately; leave 1-2 inches of stem still on bulb.
* To prepare, wash in warm water and remove any tough stems. Greens from root vegetables may require an extra round of washing. Tear or cut into smaller pieces for cooking.
* You can eat braising greens raw, but they are more strongly flavored and fibrous than salad greens and generally taste better when cooked.
* Braising greens are good sources of Vitamin A and Vitamin C. 
 

RECIPE of the week: 

Braised Braising Greens

Braising is a cooking method using both moist and dry heat. The food is first seared at a high temp and then finished in a covered pot with a liquid of your choice.

Ingredients
* 1/3 cup extra-virgin olive oil
* 2-4 garlic scapes or cloves, chopped
* 1 spring onion or small onion, very finely chopped (optional)
* 1/2 cup chicken stock, vegetable broth, or water
* 2-3 pounds braising greens, coarsely chopped (kale is especially good; add ribs for added crunch and nutrition)
* Salt and freshly ground pepper
 
Directions
In a large soup pot, heat the olive oil. Add the garlic and cook over medium to high heat, stirring about 30 seconds. Add the stock/broth/water then add the greens in large handfuls, letting it wilt slightly before adding more. Season with salt and pepper, cover and cook over moderate heat until tender, about 5 minutes. Remove the lid and cook until the liquid has evaporated, about 3 minutes longer. Transfer to a bowl and serve.
 
-- Dressing adapted from Braised Kale by John Besh from www.foodandwine.com. Thanks also to Just Food for the greens tips! For more recipes, check out the Corbin Hill blog and Facebook page.