Braised greens complement rich meaty dishes deliciously. Pick and cook your favourite from the chart “Blanched Greens,” below.
Gremolada, a trio of lemon, garlic and parsley, sparks up most green vegetables, particularly green beans. If you like, toss these with 2 tbsp (25 mL) grated Parmigiano-Reggiano cheese at the end.
Measure out green beans by the handful. Four handfuls make about 12 oz (375 g).
Cozy up to this satiating pie with winter greens and artichoke hearts—the perfect toppings for a white pizza.
Slightly spicy mixed bitter greens, such as mizuna, arugula, endive, frisée and watercress, make an ideal backdrop for the vinaigrette's touch of sweetness, but you can use any combination of mixed greens.
Get your dose of winter greens this season by making this wonderful salad topped with toasted walnuts and apple, tossed in a flavourful horseradish dressing.
This combination of juicy pork tenderloin and crunchy green beans is perfect over fluffy rice.
A simply dressed salad makes an excellent showcase for locally grown greens. Peruse the market stalls for your favourites. Keep an eye out for locally made vinegars as well.
