Braising Mix is clearly a mix, but of what? The answer depends on the farm. It is common to find be any combination of kale, mustard, chard, tatsoi, and mizuna. Greens are the most nutritious vegetables out there. They are filled with vitamins C, B6, B1, B2, E, plus manganese, copper, iron, and calcium!
These particular leafy greens are bigger than salad mix and smaller than fully grown making them perfect candidates for braising. Braising is a method of cooking where the main ingredient is first seared in hot oil and then simmered in liquid.
Braising mixes do not have to be braised, they can also be sautéed, stir-fried, blanched, steamed or mixed into stews and soups. They can be eaten alone, added to pasta dishes, quiches, rice dishes or burritos, thrown into a smoothie and they can be served with most any other vegetable, especially
potatoes. Let your creativity run wild?!
Another option is to start with something simple. The simplest method of preparing greens is to sauté them in olive oil with a little garlic and
serve them with a splash of vinegar. You can tell that the greens are done when they are reduced to a little less than half their original size, but still maintain their essential shape. Although over cooked greens are still tasty, properly cooked greens will add more flavor and texture to the meal.
Cooking time is short since these greens are still young and tender.