Week four: ubiquitous greens, not all leafy
- Salad greens.
- Braising greens (combination of beet, kale, turnip greens).
- English peas!
- A bunch of baby carrots.
- More turnips.
- My lagniappe: mint.
Not surprisingly, salad greens and carrots went straight into salads. Turnips were pickled “in the manner of David Chang.” More on that later.
Braising greens were, well, braised. I sautéed pancetta until rendered, added greens, cooked until wilted, Then, added a bit of chicken stock, covered, and finished in a 300 degree oven for about 10 minutes. Results were tender and not mushy, delicious.
I fought back the urge to devour the peas raw, and instead blanched them for about 3 minutes and served with a decadent amount of butter.