I always thought I knew what I was doing when it came to braising veggies but for some reason the cooking method just didn’t do it for me. But then I sat down with a friend who introduced us to some great recipes, including a braised carrot recipe. I decided to follow her recipe to the T instead of just pretending I knew what I was doing. And I tell you what, I was amazed at the difference.
By definition, braising is sautéeing (meat or veggie) in a fat and then simmering slowly in very little liquid. I believe I would use too much liquid and not cook for the right amount of time. The braised carrots I made were perfectly tender and delicious. I encourage you to try this recipe. Once you get the hang of using this recipe, try braising your kale or collards — you won’t be disappointed!
Braised Carrot Recipe
1 clove Garlic
2 tbsp Oil or Butter
Peel and cut the carrots into 4 inch long, wide (but thin) strips. Add ¼ inch water to a sauté pan and 2 tbsp oil or butter. Bring it to medium heat, and once the water is hot add the carrots, steam for 3 minutes. Julienne the onions and add once the water has evaporated. Mince the garlic and add (they need less cooking time). Sprinkle with salt and pepper
Amie’s “Go To” Greens Recipe
1 bunch Kale or Collards
Cloves of Garlic
Apple Cider Vinegar
2 Medium sized Tomatoes
Clean greens, remove stems, and slice into strips. In a large skillet add 2-3 tablespoons of olive oil with 2-3 cloves of minced garlic. Turn to medium-high heat. Add kale or collards to pan and stir until olive oil coats the greens. Saute for about 5 minutes, stirring occasionally and waiting for the collards to turn bright green. Add 3/4 cup of water, 1-2 teaspoons of apple cider vinegar, and diced tomatoes and turn heat down to medium-low. Place lid on pan and steam another 7-10 minutes. Collards will take more time than kale.
I like my greens with a bit more “tooth” or more fibrous than the traditional southern style green. Blame it on my northern roots! Nicole grew up in the south and likes her greens cooked longer. Just add more water and cook longer for a more tender green. Easy peasy.
Our Local Producers: Beli Farm, Blue Sky Farm, Butrico Groves, Brown’s Farm, Hoover Organic Farm, Promised Land Organics, Wish Farms
Local Box: Organic Red Romaine Lettuce, Organic Baby Bok Choy, Spring Onions, Gold Beets, Swiss Chard, Cauliflower, Carrots, Strawberries
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Veggie Unearthed: Red Romaine Lettuce
Your organic Red Romaine Lettuce is coming to us from Promised Land Organics in Alachua, FL — less than 100 miles from most of our customers’ homes.
This beautiful red romaine might just deserve a spot in the flower garden! Colorful leaves start out green, then fades to a deep red-bronze as it matures. It brings a pretty splash of color to your plate as a salad and can add a sweet, flavorful crunch to your sandwiches.
To store your lettuce, it is very important to wrap it up in a plastic bag, plastic container, or a glass container. As with all greens, lettuce needs moisture to stay crisp. But this is a balancing act! You never want too much moisture or the leaves will quickly rot. We recommend placing a damp paper towel under the lettuce when you place it in a container. Or even better — dust off the salad spinner that has been sitting in your cabinet forever. Rinse the lettuce and store the lettuce whole in your salad spinner until you are ready to use.
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