Hello!  I am working on creating simple recipes that use local foods to help consumers use local food more often and easily.  I do not always get around to taking a picture, to be honest just getting the amounts written down can be a challenge during the dinner time crunch (I am one who likes to “wing it”).  So I am writing to ask for your help… If I supply a recipe, is there anyone out there who might try it and take a picture?  Here is  recipe for trial:

Greens are easy to grow and very good for you.  Here is a simple, yet very versatile recipe for cooking greens.  Once you have the greens cooked down, the possibilities are endless as far as dressing them and fitting them into your meal.

Braising Greens:

6 cups of sturdy greens, like chard, kale, beet greens, etc. washed and roughly chopped or torn

1/4 of a medium onion, sliced into strips

1 tbsp olive oil (or other oil of your choosing)

1 cup of vegetable broth

salt and pepper to taste

  1. Heat oil in a large skillet over medium high heat and add onions, cook until they begin to brown (about 5 minutes, turning occasionally).
  2. Add the greens.  Reduce heat to medium low and add vegetable broth.
  3. Cover and cook until greens soften and broth is reduced to about half.  Once the greens are tender, immediately turn of burner to avoid overcooking.  Amount of time depends on type and size of greens.
  4. Season to taste.

Ideas for additions:

  • Top with chevre or grated parmesan
  • Add slivered almonds, toasted pine nuts, or salted pistashios
  • Substitute other liquids for some of the broth for flavor, try a splash of wine or cider.
  • Add your favorite herbs or spices to match the greens to the rest of your menu, try roasted garlic or fresh dill