Break off the leaves of your greens and wash, be sure to remove any dirt or sand at the base of the stems. But with our meatball recipe, we paired it with our favorite braised greens recipe as well. Cut out a round of parchment paper to fit just inside a 5- to 6-quart heavy ovenproof pot, then set round aside. Try making a double or heck even a triple batch of the bean mixture and freezing the extra in small containers. Let the greens simmer for about 10 minutes over low heat until it is tender. It has low voltage so won’t kill critters, but will certainly discourage them from entering your garden. Wilted, blanched, sautéed, braised, or even puréed, greens add great balance and depth to any dish and pair especially well with garlic, lemon, and olive oil. My husband installed a singl-wire electric fence. In a large deep skillet over medium heat and add the olive oil and pancetta or bacon. Mixed braising greens are a mix of hearty leafy vegetables and vegetables tops (the greens). Heat a 6-quart casserole over medium heat. Add the onion and garlic and cook over moderate heat until softened, 5 minutes. In a large pot, heat the 2 tablespoons of oil. This could include any combination of vegetables like chard, kale, collards, mustard greens, beet greens, turnip greens, bok choy, radicchio, dandelion, chicory, and so many others. Put oven rack in middle position and preheat oven to 350°F. 20, 2012 - 3:04 pm. For the braised greens, you can add any of your favorite green combination. Dry the greens then stack them up. Add the garlic and crushed red pepper and cook over moderate heat until the garlic is golden brown, about 1 minute. Really just serve these two as side dishes tonight then make panini with the leftovers tomorrow. Add the bacon and duck fat and cook for five minutes to render the fat from the bacon. Cut the greens crosswise into ribbons about 1 1/2-inches wide. 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