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Sauteed Greens with Yellow Squash & Scallions

June 25, 2008

We get a “braising mix” from our farm share which is an assortment of greens such as tatsoi, mustard, and escarole. I’m actually not sure of the exact mix we’re getting, but I’ve emailed Roxbury Farm to find out. In the past I’ve just chopped the greens into meatballs and stuffed peppers.

Tonight I heated olive oil in a large skillet and added a large, minced scallion. I chopped two small yellow squash into bite-sized pieces and added those to the pan as well. While they started to cook, I washed and spun dry the braising mix (about 10 loosely-packed cups), then added it on top of the squash and covered the skillet. It cooked for about 5 minutes, which was enough time for the squash to caramelize and the greens to soften. I did not add salt but I would definitely recommend that you do.

My mom and I ate it unsalted — she loved it and had seconds; I ate it because I knew it was good for me. I really don’t love the greens prepared this way, they are a little too sharp for my taste. Some kosher salt sprinkled on top might have helped. In fact, J. ate them this way later on and thought they were tasty. I’ll probably try cooking the braising mix in some sort of saute again, but I can’t say I’ll look forward to eating it!

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