|Braised Greens with Rice and Turkey|
Recipe by Robin
As readers who follow my Recipe Links by Month posts know, I’ve been trying to come up with a recipe for simple braised greens all summer. Flavoring the greens without overpowering them, while keeping the recipe simple, has been my goal. The secret, I knew, was a zippy braising liquid with a balanced combination of sweet, sour, bitter, pungent, and salty flavors. I’d been off on unsatisfying broth-and-lemon and ginger-and-raspberry-vinegar tangents for some time. Then sweet red peppers began ripening at the same time that our CSA provided a bunch of green onions—plus loads of assorted greens. The sweetness of the peppers contrasting with the bitter pungency of green onions is key to this dish—along with a significant amount of garlic.