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June 3, 2013

Braising Greens

What to do for a side dish with a rich cut of meat like ribs when you want something healthful…and maybe even something out of your own spring garden?

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image: elenaspantry.com

Braising Greens
Laura Cabot, Laura Cabot Catering, Waldoboro

I took a look at my overgrown mesclun yesterday, and what to my wondering eyes should appear but the opportunity to make pot herbs out of most of them!

All those Asian greens and mustards, pac choi and kales that are so tasty and tiny take very well to a quick saute in olive oil with salt and pepper. Add a little water or stock to finish them in a covered pot.  If it’s too big for a salad, cook it!

It is that simple…and a pile of meltingly soft greens, just out of the garden, is deeply nourishing and a fine balance to most grilled, fatty foods. Try it sometime.

Laura Cabot is an MF&L columnist and blogger, a French trained chef with a long career as a chef/restaurant owner, and president of Laura Cabot Catering in Waldoboro.

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