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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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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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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