by Dr. Kara Burkhart, N.D., L.Ac
Salud Integrative Medicine
During the summer, there are farmer’s markets and roadside stands everywhere. Many of us have our own backyard vegetable gardens, too. The tricky part is often how to prepare all of the produce, like those called “braising greens.” These are dark, leafy, greens and are vitamin-rich. Braising greens can be steamed, sautéed, stewed, or braised.
The following recipe was taken from the website CT Farm Fresh Express, LLC, which delivers organic, fresh vegetables, fruit, dairy products, meat, baked goods, maple syrup, honey and more directly from local farms and producers to homes and restaurants in Connecticut.
Braised Greens with Apples
1 lb braising greens
2 tablespoons olive oil
3 large garlic cloves, minced
1 1/4 cups apple cider
1 tablespoon cider vinegar
Salt
2 red cooking apples such as Gala or Rome Beauty, unpeeled and cut into 3/4-inch chunks
• Rinse and drain (this helps produce steam to wilt them).
• Coarsely chop the greens.
• In a large saucepot, heat oil over high heat until hot.
• Add garlic and cook until fragrant, stirring constantly.
• Add greens, cider, vinegar, and 1 1/2 teaspoons salt, stirring to wilt greens.
• Reduce heat to medium. Cover saucepot and cook greens 15 minutes.
• Stir in apples; cook, partially covered, 10 minutes longer or until most of liquid evaporates, stirring occasionally.
