Tuesday, February 5, 2013

Braising the Greens...

As I've said I really enjoy going to the farmers market and picking up super fresh organic veggies. The variety of things to pick from can be overwhelming but I just go for it. Various greens like kale, chard and spinach are a big deal here. These greens have many healthy benefits.

At the farmers market on Saturday (which happened to be the Green Out day at the Phoenix Open), 
I picked up some spigarello (a type of greens similar to kale) and several types of radishes. Now most people would throw out the radish greens but they are very tasty as well. They can even be used in green smoothies as the flavor is not intensely radish-like as one would think. However greens like these need to be used  quickly as they wilt quickly in the fridge. 
So I'm going to make a braised greens recipe.
Fresh watermelon & daikon radish greens
Now many recipes for braised greens have bacon or ham hocks included, but after the dips and munchies of Super Bowl Sunday, I'm thinking I need to do without. I like to treat these greens like fresh spinach. They will shrink a bit but not like a box of fresh baby spinach from the store. Start by washing the greens well. Cut the leaves off of the major stems as they are tough and then roughly chop them all up. 
Chop up several cloves of garlic while warming up a saut√© pan to medium heat. Add about 1 tablespoon of olive oil and let heat up. Cook the garlic along with several shakes of chile pepper flakes until fragrant, about 30 seconds. Place the greens in the pan and lightly toss with a spoon to begin cooking them.  

Then season with salt and pepper and begin adding some liquid. I used a bit of my frozen gory jidori chicken stock (cue the nasty picture) and some water. Maybe a half cup total. 

I also added the juice of a mini lemon that was in the fridge for a little acid.


Just keep the greens simmering in this liquid for about 20 minutes while slowly backing off the heat until they are very tender. I usually have to add small amounts of water or stock so that they don't become too dried out. I sometimes even toss ice cubes in as they cook. Weird maybe, but just keep them simmering in a little pool of flavor. Check the taste for seasoning and serve. 

I think this makes a nice little veggie side to go with dinner.  
 Don't be afraid, try some of the greens at the farmers market. 
Further reading if interested in Spigarello 
What's that Vegetable
You Grow Girl 
FnB TV episode 1 about Spigarello


  1. Thanks for introducing me to Spigarello, I had never heard of it before! Now to get my hands on some, because I'm craving braised greens à la Hefe.

    1. I'm stunned you haven't heard of it and glad to have sparked an interest. I have resorted to google many times because of your cooking Fuji mama. You should watch the video at the bottom as it features my fave local chef with spigarello. I would check their menu online because it's full of google worthy ingredients. I'm going to cook it like her next time.

  2. Hey Jeff:
    So glad you are doing this Blog - now the East Coast Foodies will have a chance to see your culinary style...and sense of humor!

    Penny xo

    1. Thanks Penny! It's changed a bit since we got together last, the food that is.

  3. Cool!

    Let me know if you ever need any G-Pigs for R&D and/or a qualified/certified/pro bono QA/QC officer. Whether it's at work or home, I could be there in two shakes of a lamb's tail.

    ~David "Anonymous" K., III