Buttery Braised Leeks

Accented with just a squeeze of lemon, these sublime leeks are a worthy side dish.

Ingredients:
2 leeks, trimmed and halved lengthwise
1 tablespoon olive oil
1 tablespoon butter
Juice of ½ lemon
Sea salt and fresh ground pepper

Method:
1. Melt butter and olive oil over a medium-high flame in a large sauté pan.

2. Once the oil and butter are hot, place the leeks cut side down into the pan. Let the leeks brown in the pan for 4 to 5 minutes. Carefully flip the leeks over and turn the heat on low. Cover and let the leeks braise for about 25 to 30 minutes or until the leeks are soft all the way through.

3. Take the leeks off the heat and squirt the lemon juice over the braised leeks and add salt and pepper to taste.

Pac Choi with Garlic

Fragrant garlic lends big flavor to sautéed pac choi greens.

Ingredients:
1 bunch pac choi
1 tablespoon olive oil
3 cloves garlic
⅛ cup chicken stock or white wine
Sea salt and fresh ground pepper

Method:
1. Start by trimming the stem off, just the end, to ensure the pac choi cooks evenly. Separate out the leaves, keep the tender center intact and clean under running water. Drain.

2. Finely mince garlic. Heat olive oil in wok or frying pan. Add the garlic to the heated pan.

3. Turn the heat to medium-high. Let the garlic gently sizzle in the oil. When it becomes fragrant and light golden brown, add the pac choi leaves.

4. Toss very well to coat each leaf with the flavored oil for approximately 15 seconds. Pour in broth or wine. Immediately cover and let cook for 1 minute. Season with salt and pepper to taste.

*Variation: This dish is also lovely topped with sautéed mushrooms.

Grana Cheese-Roasted Broccolini

Tossed with garlic breadcrumbs and nutty Grana cheese, this tender broccolini is fantastic tossed with pasta or served atop grilled bread.

Ingredients:
1-2 bunches of broccolini
2 cloves garlic
2 slices of rustic bread, such as Italian Rustica
Pinch red pepper flakes
½ cup Grana cheese, grated
Olive oil
Sea salt

Method:
1. Preheat oven to 425°. In a food processor, pulse the bread slices and garlic until the bread forms coarse crumbs and the garlic is chopped.

2. On a large rimmed baking sheet, toss the broccolini and red pepper flakes with about 2 tablespoons oil and then season generously with salt. Add the grated Grana and bread crumb mixture and toss to combine. Spread in an even layer and roast until the broccolini is tender and beginning to brown, about 10 to 12 minutes.

Braised Greens

These tender greens are a great side dish.

Ingredients:
1 pound braising greens, such as this week’s mix, or your other favorite green such as Collard greens, Swiss chard or kale
½ cup water
2 tablespoons olive oil
2 cloves garlic, thinly sliced
Pinch red pepper flakes
Sea salt

Method:
1. Heat oil in a large sauté pan over medium heat. Cook garlic, stirring often, until golden, about 3 minutes. Stir in red pepper flakes, and cook until fragrant, about 30 seconds. Stir in the greens and 1 teaspoon salt.

2. Reduce heat to medium-low. Add water, and steam, covered, until greens are just tender and water evaporates, about 10 minutes. If greens are ready but there is still water in the pan, raise heat to medium-high, and cook, uncovered, until completely evaporated.

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