These beautiful leafy greens come from Chase's Daily in Belfast, Maine, where all the produce looks like an art exhibit, but in the best way. I bought mesclun greens, which were nothing like the Yuppie Chow (otherwise known as mesclun) you get at Whole Foods, but small greens in all sizes with lots of tastes and textures.
These contain many stems in the families of baby bok choy, chard, and kale. I like to braise them, but I'm using the word loosely. Just a quick saute in olive oil is all they need.
Braised mixed greens
1 bunch mixed greens (cok choy, chard, kale)
2 tablespoons olive oil
1 clove garlic, thinly sliced
Salt and black pepper, to taste
Pinch of crushed red pepper, or more to taste
1. Rinse the greens in several changes of cold water, if necessary, to remove all the sand. Make two cuts across the bunch of greens to make the leaves slightly smaller.
2. In a large skillet, heat the oil until very hot. Add the garlic and cook, stirring, for 1 minute. Add the greens, salt, black pepper, and red pepper. Cook, stirring constantly, for 3 minutes or until the greens are limp but still bright green and tender. Sheryl Julian
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ContributorsSheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
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