My local grocery store has been full of great greens lately, and I couldn't be happier. Collards, kale, watercress, chards, and arugula have been abundant and full of flavor; I've had one or two each day for the past several weeks. Recently the NYTimes ran a great recipe for creamed braising greens. So delicious and easy, and it's the perfect time to give it a try. Here's my at home preparation:
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| braising greens in my cast iron skillet |
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| cream, shallots and garlic added to the greens |
Other greens to use during the winter are bok choy, spinach, broccoli rabe, and brussels sprouts. Do you body some good, and add some greens.
Miss Olive, friend and fellow blogger, hunted down this recipe for Crispy Brussels Sprouts.
Miss Olive, friend and fellow blogger, hunted down this recipe for Crispy Brussels Sprouts.
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| photo, styling, and cooking by Alice Olive |
8 comments:
I have never been able to like with any sort of enthusiasm creamed greens, however will try this
Oh...this does sound good...I love greens, in fact I love all vegetables. Thank you!
Adrienne, I've just come from a great 'fresh markets' dinner, posting coming soon, you would have loved it.
Mr Toms, you will be pleased, I do believe.
Those greens look lovely, although I've got to admit that I had the same thought as David Toms about the creamed greens. I guess I'm more of a purist and like to keep them simple. But since I trust your judgement, I'll give the recipe a try. It does look like the perfect winter dish.
I'm still fixated with my roasted brussels sprouts... but they're green!
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I just made a big mess of greens the other day, kale and mustard greens in fact.
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