braised greens and a contest winner

feelgood eats thanksgiving comment contest winner :

Congratulations to the Thanksgiving comment contest winner: Amy from Eggs on Sunday! Thank you to everyone who participated-your comments were a joy to read!

If the words kale, swiss chard, and collard greens strike a note of fear in your heart, then this recipe is for you. Actually, it is more of a method than a recipe but I can promise you that it will change the way you look at these dark leafy greens forever.

All of the current research points to the fact that dark leafy greens are good for you, like really good for you, since they are loaded with calcium, vitamin C, vitamin B6, manganese, and iron. Their nutritional benefits are highlighted by the fact that they thrive in the colder months so they are of great use during the late fall, winter, and early spring.

When they are young, dark leafy greens can be eaten raw and you will usually see little swiss chards floating around in a mesculin salad mix. However, as they grow they become a bit tougher (with strong fibers that are great for your colon but a bit tough to chew) and their bitterness increases, which isn’t always pleasing to some palates. A nice slow braise will tenderize and sweeten dark leafy greens and the technique is easy to master.

braised greens: a quick how-to:

I learned this method from my friend Porsche during my externship at Three Stone Hearth, a community supported kitchen (CSK) in Berkeley, CA.

*This recipe can easily be made vegetarian by substituting butter for the bacon and vegetable stock for the chicken stock.

• 2 bunches dark leafy greens (swiss chard, kale, collard greens)
• 3 cups chicken stock
• 1 tablespoon of butter or extra-virgin olive oil
• 2 slices of bacon, thinly sliced
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 1 cup Parmigianno-Reggiano for garnish

I start by prepping the greens with a quick bath and rinse, followed by a dry in the salad spinner.

Next I like to separate out the stems from the leaves, thinly slicing the stems (to help them break down more quickly) and then rolling up and slicing the leaves (chiffonade). Now the greens are ready for the hot tub.

Heat the chicken stock in a small saucepan set over medium heat.

Place a large pot over medium-high heat and add the butter (or extra-virgin olive oil). Add the bacon and cook until the fat renders out and the bacon begins to crisp. Add the onions, garlic, and red pepper flakes and stir. Cook for 3 minutes or so, until the onion becomes translucent. Add the greens and toss to coat, allowing the greens to quickly wilt. Turn the heat to medium-low.

Using a ladle, add about a 1/4-1/2 cup of chicken stock to the greens and stir. Allow the liquid to dissolve and repeat the process. You don’t need to be right on top of things, but try not to let the greens get too dry. The greens should cook for about 25-30 minutes.

Use tongs to remove the greens from the pot and transfer onto a serving plate. Garnish with a bit of Parmigianno-Reggiano and serve. These greens are also a great addition to pastas, pizzas, or egg dishes.