Gourmet Meals In Crappy Little Kitchens (2010) - Plot & Excerpts
Braising vegetables involves cooking them quickly with a little fat and then simmering them with liquid in the same pan, which makes preparation in a CLK a breeze. Simmering southern style greens will take out their natural bitterness, and this cooking method works great for fibrous vegetables like Swiss chard, because the longer cooking time tenderizes them. 3 tablespoons unsalted butter 4 garlic cloves, smashed 2 pounds vegetables to be braised, washed thoroughly, and cut into large chunks (about 1- to 2-inch squares) Sea salt, to taste Black pepper, to taste cup chicken stock or white wine 1 Place your 12-inch sauté pan over medium heat. Add the butter and garlic and allow the butter to melt slowly and infuse with the garlic flavor. 2 Once the butter has completely melted and the garlic has begun to soften, add as much of your vegetables as will comfortably fit in the sauté pan in a thick single layer. Turn the heat up slightly to medium high. Carefully turn the vegetables over and, as they shrink, add more vegetables if necessary.
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