At the end of the long simmer, finish off with something acidic like vinegar or citrus - ירקות מהחקלאי. The moment relies on the strength of the leaves, yet I find that anything needing a braise much longer than 20-30 minutes isn't worth consuming. This is a deliciously global way of cooking vegetables that are a little woodier and take advantage of being eaten on the softer side do not be concerned if the eco-friendlies turn olive or perhaps brownish.
Keep adjusting the liquid as you go, not permitting the environment-friendlies to be overloaded, and likewise not drying them out. I really like to round off a much longer braise like this with a contrast of something fresh in at the end, like fresh shelled or iced up peas and a generous fistful of sliced fresh herbs like flat-leafed parsley.
It likewise keeps effectively cooled to snack on later, or to put on salute that you've rubbed with the garlic confit I mentioned earlier. These methods are for softer environment-friendlies that are simply as well horrible to consume raw water spinach, actually all spinach, Eastern brassicas like Chinese broccoli, choy sum, and also even lettuces.
Either a quick stir fry with some provided pork fat or a healthy and balanced oil like olive or macadamia and also sliced garlic and an easy seasoning, or blanching as well as steaming, work well. For stir frying, let your wok or pan warm up initially, add your fat as well as wait a minute, or use this moment to slice up your garlic.