As of October 9th, all of the garden vegetables have been picked. With an abundance of mixed greens, Chard, Collards, and Red Kale, I decided to make a mixed braised greens dish, (that was a mouthful!) which we had with our Thanksgiving dinner. This is a great way to get the healthy benefits of all of these lovely greens, and it makes for a nice side dish too.
Here are a couple of pictures, of the final garden harvest:
As well as still more Collard Greens (I have a bunch in the freezer too)
Mixed Braised Greens:
2 cups chopped Swiss Chard
2 cups chopped Russian Red Kale
4 cups chopped Collard Greens
3 leaks, trimmed, and sliced
1/2 cup fresh minced celery leaves
a good sprinkle of your favorite Season Blend - I used this one
2 1/2 - 3 cups Chicken Stock (the greens will cook down quite a bit, next time I would use 2 1/2 cups of stock)
juice of one small lemon
1 Tblsp. Tamari Sauce
1 large Bay Leaf
salt and pepper to taste
1 rounded Tblsp. butter
Cornstarch and chicken stock to make a slurry
Add all of the chopped greens into a large dutch oven.
Pour in the chicken stock, lemon juice, seasonings and butter. Bring to a simmer, and cook about 15 minutes, or until the greens are tender.
Mix cornstarch with some chicken stock, and pour slowly into the pot, stirring well, until nicely thickened. Serve alongside any main dish.