Steaming, Braising, and Wilting

Appears in

One Good Dish

By David Tanis

Published 2013

  • About
I have always loved, loved, loved vegetables, even as a child. In my mother’s kitchen, however, they were usually a colorful mixture in a frozen chunk. Sometimes they were even canned (frozen was a significantly better option, I thought). But nobody had to force me to eat my spinach. To this day, cooked greens are often my favorite part of the meal. In this chapter you’ll find a number of heavenly examples, from barely wilted arugula to Japanese chrysanthemum and long-cooked kale. I find it fascinating that every type of cooking green has a distinct flavor and personality, yet all are delicious and healthful.