Spring brings forth super healthy dark leafy greens, and the standard go-to preparation methods are to braise, stir-fry, or steam them. Cooking the greens mellows out the greens’ bitterness or spiciness. We would like to offer up another option—massage. So here is what you do: take your mustard greens, kale, collards, or broccoli rabe and crush and massage the leaves. Pretend you are a … Read More
Braise the Roof
Okay Field Gooders, first of all, greens are easy. Braising is our #1 favorite thing to do with them, because it’s simple and it always looks elegant as a side dish to whatever else you’re making. Braise radish and turnip greens, or kale, or bok choy, anything! Here’s how: start by heating oil in a large skillet over medium-high heat. Then, … Read More
Greens Means It’s Spring!
Springtime is an incredibly cool food season. Firstly, because there’s finally green stuff (woo-woo!), but also because that green stuff grows in some interesting places– such as RAMPS! These are wild leeks that you have to hunt for in the woods. Because they’re such a coveted ingredient, foragers keep their looking places a secret! Pretty intense. Always be sure to wash … Read More