Braising Green Beauties
Tucked into my luscious bag of organic winter greens from our local green house was this beauty. A bag of tender, young braising greens. These are tender enough to toss into a salad, adding some texture and pleasant chewiness. They really shine when you apply a little heat.
Tonight I made a pilaf with quinoa and chicken. when it was done, I turned off the heat, piled on handfuls of the braising greens, and put the lid back on for 5 minutes of steaming.
The tender greens barely wilt, tenderizing the leaves and enhancing the mustardy flavors.
What a satisfying dinner, all done in one skillet.
Here are some other ways to use these lovely greens:
drop into soups for the last 5 minutes of cook time
add to a stir fry
Cook a little bacon and onion, then drop in the washed greens with the water still clinging. Cover and cook 5 minutes. Season with a drop of cider vinegar.
Add couple of cloves of garlic to the pot when your cooking potatoes to mash. Drop in the greens the last 5 minutes of cook time. Mash with milk, butter, salt and pepper.
Chicken with Quinoa Pilaf and Greens
1 tsp. vegetable oil
4 chicken thighs
1 small onion, chopped (about 1/2 cup)
2 garlic cloves, chopped
2 carrots, chopped
4 oz. mushrooms, sliced
1/2 tsp. salt
1/4 tsp. pepper
1 cup quinoa, pre-rinsed or rinsed.
1 2/3 cups homemade or low sodium chicken broth.
4 cups baby braising greens (like baby kale) or spinach
In a large nonstick skillet, heat oil over medium heat. Season chicken with salt and pepper. Place chicken, skin side down in hot skillet and cook about 5 to 7 minutes or until very brown. Remove to dish and set aside.
Add onion and garlic to skillet and cook 30 seconds or until fragrant. Add carrots and mushrooms to pan. Add salt. Cook 2 minutes longer or until the mushrooms have lost their dry look. Add pepper, quinoa, and broth to skillet, stirring well. Return chicken to pan. Bring to a boil, reduce heat, and cover. Simmer 20 to 25 minutes or until quinoa is cooked through and the little spiral germ has separated into a "tail" on each grain.
Remove from heat. Pile greens on top and return the lid. Let steam 5 minutes or until greens have brightened and wilted slightly. Lightly toss the cooked pilaf with the greens and serve.
Makes 4 servings
