Braised greens complement rich meaty dishes deliciously. Pick and cook your favourite from the chart “Blanched Greens,” below.
Braised greens complement rich meaty dishes, such as stewed shanks, barbecued ribs or roasts. Pick your greens and use the chart for amounts and cooking times. This recipe is fantastic using any one you choose.
Instead of the mixed greens, you can use an assortment of some more common greens, such as romaine or radicchio, or gourmet lettuces, such as fris? curly endive or butter crunch, torn to make up 8 cups (2 L).
Gremolada, a trio of lemon, garlic and parsley, sparks up most green vegetables, particularly green beans. If you like, toss these with 2 tbsp (25 mL) grated Parmigiano-Reggiano cheese at the end.
Measure out green beans by the handful. Four handfuls make about 12 oz (375 g).
Cozy up to this satiating pie with winter greens and artichoke hearts—the perfect toppings for a white pizza.
Slightly spicy mixed bitter greens, such as mizuna, arugula, endive, frisée and watercress, make an ideal backdrop for the vinaigrette's touch of sweetness, but you can use any combination of mixed greens.
Get your dose of winter greens this season by making this wonderful salad topped with toasted walnuts and apple, tossed in a flavourful horseradish dressing.
