One question we get a lot is how to use braising greens-- kale, chard, broccoli leaves... anything tough and green seems to stump our membership. Since you'll get them pretty often in your shares, especially in winter, it seemed like a good idea to add a few more tried-and-true recipes to the mix! This recipe is inspired from one in Vegetarian Suppers from Deborah Madison's Kitchen. A terrific book, it also has a lot of vegan options.
This recipe came courtesy of Heather M. via the How to Cook Everything. In the original recipe, these were served alongside a crispy skin salmon dish, but this preparation would be perfect with nearly any entrée.

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