Braised greens with potatoes, apples and persimmons. Yeah. That's right.

Yikes. I’m almost beginning to believe that you can do anything with ‘greens’. I love them, and so am puzzled why people don’t use them more frequently and explore more possibilities. I think they’re intimidated by them, which is sad, since they’re powerhouse vegetables that will meld with almost any type of cuisine.

Lately, I’ve really been using a lot of the Lacinto Kale, rather than the old standby Curly Kale of my Swedish relatives. I’ve found that the Lacinto is not quite as bitter, and doesn’t need as much cooking to become tender and delicious. I would still use the Curly Kale in a soup, which is going to simmer a long while. It has the oomph to stand up to that. If you’re saying “I’ve never liked Kale”, then back up and give the Lacinto a try and I promise that you will be surprised.

But, you’re still wondering what the heck I’m doing tossing persimmons in there, aren’t you?

Have you noticed they’re in season? Have you noticed the screamin’ deals on packages of the crunchy types (called ‘fuyu’) in Costco? Have you noticed that they’re delicious, and nutritious?

Fuyu Persimmons - the crunchy, squatty, eat it now type - are easily used where you would use apples or pears. And since Mr. Maven had made a fruit run to Costco and is easily tempted, I had lots of persimmons to go with the apples I’d bought. We’re fruit-a-holics here at Rancho Maven.

This fast and easy braised dish was a hit here, and there were no leftovers. The pan got licked. Not really, but damn near.

This could just be the trick you’ve been looking for to get kids and husbands to love greens, when combined with fruit. Just dish this up next to some grilled brats and mustard, accompanied with beer and some crusty bread.

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