This Week In CSA: Chelsea Dagger Discovers Broccoli Leaves And The Correct Way To Cook Mustard Greens

So the thing to remember with mustard greens is that even though they seem very wiltable/sauteeable/spinachlike (in other words, three consecutive words that don’t really exist), most recipes blanch them for about five minutes. Then you cook them in whatever junk you want for two or three minutes. [Holy shit, some fucking cat in heat outside is moaning in that horrible cat-in-heat way.] And the weird broccoli you get in the CSA load that has just a few florets and a bunch of leaves? Well, I googled it and learned you can cook them — not that it didn’t occur to me to do this, but the leaves in the CSA variety are just so big and inviting that it made me wonder: what are we supposed to do with this strange item?

Anyway, I cooked the whole thing in some chicken fat and it was good and whatnot.