During our Coronavirsus social distancing, stay-at-home, this 5 minute braising greens cooking method is a simple way to cook the greens your local farmers are growing. Choose any mix of dark, leafy greens such as kale, chard, collards, mustard, bok choy, dandelion, turnip, broccoli, or cauliflower, or Brussels sprouts greens.
This recipe was inspired by farmer Billy Anthony of the Soil & Seed Garden at The Farm at South Mountain, less than a mile from my home in Phoenix, Arizona. As part of this week’s Spring 2020 CSA (Community Supported Agriculture), Billy harvested beautiful white and red Swiss chard leaves that are perfect for cooking with quick stove-top braising. Add flavor to the greens with green onions and fresh dill.
A look at The Farm at South Mountain…April 2020
Beautiful White Chard at The Farm at South Mountain
Nutrition Tip: Dark leafy greens are fiber-rich and good sources of vitamins (such as A, C, and K and folate) and minerals (including iron and calcium). Our body needs a little fat to absorb some of the vitamins in leafy greens.
Braised Leafy Greens Recipe
Use this simple method to cook Spring braising greens while we are at home with our families and loved ones. Mix and match whatever greens your local farmers are growing to create a simple veggie side dish.
Watch the full recipe video on our Experience Nutrition You Tube Channel
Serves 2
SIMPLE INGREDIENTS
- 2-3 cups braising greens, such as Brussels Sprouts, Swiss Chard, Cauliflower greens
- 2-3 green onions, sliced
- 2 tbsp organic extra virgin olive oil
- Pinch sea salt
- Few sprigs dill
SIMPLE STEPS
- Chop greens into large ribbons.
- Mise en Place: All ingredients in place.
- Pre-heat sauté pan at medium.
- When the pan is warm, coat bottom with organic extra virgin olive oil
- Add the onions to the pan and sauté for about 2 minutes.
- Add the greens to the pan.
- Drizzle pinch of salt to the greens.
- Cook for about 2 minutes, while tossing to coat the greens with the olive oil.
- Add a few dill sprigs and cook for about 1 minute.
- Plate and enjoy!
By Melanie Albert, Plant-Based Cooking Leader, Founder & CEO, Experience Nutrition in Phoenix, Arizona. Award-winning cookbook author, speaker, corporate wellness, team building, retreat leader, and caterer.