NUTRITIOUS, EASY TO PREPARE WINTER VEGGIE

ORGANIC BERKSHIRE GROWN BRAISING GREENS!

From Equinox Farm in Sheffield, MA, grower Ted Dobson harvests these vibrant, flavor-packed braising greens.  Easy to prepare, healthy and delicious, braising greens are the perfect cold weather food.  Ted’s mix changes a bit each day, but generally includes kale, red and green mustard, ruby frills (a red mizuna) and its cousin green garnet, and perhaps some beet greens. To cook these hearty leaves, wash carefully, allowing water to cling.  Heat a large pot, add olive oil, toss in greens and steam/sauté until tender.  Or, try a true braise using liquid to cover the greens and simmering for 15 to 30 minutes.  Braising greens have an affinity for the following flavors:  smoky (bacon, sausage, smoked paprika), onions, garlic, acids (wine, lemon juice, balsamic vinegar), hot spices (red pepper flakes, hot sauce), Parmesan or Asiago cheese, a touch of sweet from raisins, ginger, sesame and soy.  The bold flavor of greens also works well in soup (Portuguese kale soup), stir fries, frittatas or with rice or beans.  Try chef Jim Gop’s recipe for Braised Locally Grown Winter Greens available on our website (Ideas/Recipes).  Superb!