Top Rated Braised Greens Recipes

Polenta with greens and mushrooms
I grew up spending my summers in Westport, Mass., where there is a wonderful brand of locally-milled cornmeal called Gray's. My dad would always use the cornmeal when making pancakes or waffles, to cut the flour and add some heft (and nutritive value) to the batter. Naturally, my love of Gray’s cornmeal led me to experiment with their product for making one of my favorite comfort foods: Polenta.  While I typically make polenta with chicken stock for added flavor, I’ve started to experiment with using plain water and instead adding a variety of seasonings to jazz up the cornmeal — that is where this recipe has its roots. Next up on my polenta experiment agenda? Creating a baked version of the addictive polenta fries Chef Matt serves up at Providence’s La Laiterie. Click here to see 8 Easy Vegetarian Dishes.
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spicy braised greens with sausage jalapeno mac and cheese
Offset that unnecessary amount of St. Paddy’s Day beer you’ll be drinking with some better-for-you eats courtesy of Three Bridges.
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Sautéed Mushrooms on Flatbread with Braised Greens
Two simple gestures deliver so much. Take a crispy flatbread (or cracker or even grilled bread) and top it with something soft and garlicky, like sautéed mushrooms, then add greens like kale, spinach, or chard. It’s the best kind of open-face sandwich—the bread captures the vegetables’ succulent juices. I like to use cultivated hen-of-the-woods or maitake mushrooms for their texture.V is for Vegetables recipes courtesy Little, Brown and Company Copyright © 2015 by Michael Anthony and Dorothy Kalins Ink, LLC
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mystic_river1
Any dark green leafy vegetable will work with this basic preparation. Try kale, mustard or chard; mustard will be more bitter, while kale has a subtle earthy flavor. Make sure to use a very flavorful EVOO like the one used for dipping. I use rapini for the greens when I can get them.
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sallycohen
Ingredients: 2 tablespoons unsalted butter 1 tablespoon vegetable oil 4 medium shallots , peeled and sliced thin crosswise 1/2 pound domestic mushrooms , wiped clean, stems trimmed and quartered 1 pound green beans , stem ends snapped off 2/3 cup ...
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CoffeeMom
This is from a cookbook called The Other Half of the Egg.
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Michael Psilakis
The inspiration for this wonderful side dish: The mountains around the town of Pylos, which are covered with wild greens. Michael Psilakis uses dandelion greens, escarole or chicory interchangeably here, depending on what's available. The recipe reminds him of his grandmother: "I remember her picking dandelion greens from people's lawns on Long Island. Who knew what they were?"
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Michael Symon
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Food&Wine
Try this Braised Greens with Tomatoes recipe or find other Vegetable recipes and Tomato recipes .
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Lorac
Sauteed onion, a touch of rosemary and bits of imported black olives add a French countryside flavor.
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Lainey6605
This is a simple, savory green vegetable dish. This recipe can be prepared up to three days in advance (wait to add the parsley until ready to serve). Keep the cooked beans tightly covered in the refrigerator, then reheat on the stovetop or in a 350 degree oven for about 20-30 minutes.
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