At the end of the long simmer, round off with something acidic like vinegar or citrus - https://yerakotkro.com/. The time depends on the toughness of the leaves, yet I find that anything needing a braise much longer than 20-30 mins isn't worth consuming. This is a delightfully global means of cooking veggies that are a little woodier as well as benefit from being consumed on the softer side do not be worried if the eco-friendlies transform olive or perhaps brownish.
Keep adjusting the fluid as you go, not allowing the environment-friendlies to be overloaded, and likewise moist them out. I really like to finish off a much longer braise such as this with a contrast of something fresh in at the end, like newly shelled or iced up peas as well as a charitable fistful of cut fresh herbs like flat-leafed parsley.
It also keeps extremely well chilled to treat on later on, or to place on salute that you've scrubed with the garlic confit I mentioned earlier. These methods are for softer eco-friendlies that are simply also ghastly to eat raw water spinach, in fact all spinach, Oriental brassicas like Chinese broccoli, choy amount, as well as even lettuces.
Either a fast stir fry with some made pork fat or a healthy and balanced oil like olive or macadamia and sliced garlic and a simple flavoring, or blanching as well as steaming, function well. For mix frying, allow your frying pan or pan warm up initially, add your fat and also wait a minute, or utilize this time around to cut up your garlic.