[Photograph: Caroline Russock] On their own mung beans are nothing to get worked up over. But when made into a really great dal, mung beans can be truly exceptional. This Roasted Moong Dal with Mustard Greens from At Home with...
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This recipe for Brick Chicken with Mustard Greens is adapted from one of my favorite Brooklyn restaurants, Marlow and Sons in Williamsburg. The daily menu consists of cheeses, oysters, charcuterie, and a few select entrees, but it's supplemented daily with a host of specials created with seasonality and sustainability in mind. Marlow's Brick Chicken has been on the menu since the beginning of the restaurant's conception. It's a simple dish that showcases Marlow's strengths—perfectly cooked proteins and raw, seasoned greens. Enter here to win a copy of the book.
With fall and winter approaching, the braising greens are entering their peak season. Relatively tender greens like Swiss chard or mustard greens can be cooked rapidly with a quick stir-fry or sauté (try cooking them with just a bit of slivered garlic and oil). Tougher greens like collards or kale require longer cook times to beat them into submission. Either way, in most cases, you'll want to separate the stalks from the stems before you cook them.