Braising Greens

I received a huge bag of “braising greens” from the CSA, which typically consists of: kale, mustard, chard, tatsoi, & mizuna. Greens are the most nutritious vegetables out there, as they are filled with vitamins C, B6, B1, B2, E, plus manganese, copper, iron, & calcium!

I know, I know…a big plate of greens might sound boring to some, but trust me — I can assure you that this is the most flavorful dish of greens you’ll ever try!

Here is a great way to enjoy them:

Braised Greens with Red Wine Vinegar, Carrot Ribbons & Couscous

1 medium yellow onion, sliced into thin half moon

2-3 garlic cloves, minced

3 Tb olive oil, divided

¾ tsp sea salt, divided

1 lb braising mix (or straight kale)

3 cups organic vegetable broth

2-3 carrots, ribbons (~1 cup)

¼ tsp garlic powder

¼ cup red wine vinegar

Heat a heavy bottom large stock pot over medium heat. When pan is hot add 1 Tb oil, onion, garlic & ¼ tsp sea salt. Stir to coat the onion & sweat the onion on medium heat until soft & translucent.

Chop the braising mix into 2 inch chunks.

Add the braising mix & the 3 cups of broth. Stir frequently for 1-2 minutes to get all the greens wilted & wet. Cook on medium heat for 10 minutes.

Uncover & give the greens a stir. At this point they should just be peeking out from the liquid. Leave the pot uncovered & cook for 10 more minutes.

Meanwhile use a vegetable peeler to make long ribbons out of your carrots. Shoot for about 1 cup of carrot ribbons.

Add the carrots, garlic powder, red wine vinegar, ½ tsp sea salt, & 2 Tb olive oil. Stir to combine & simmer for a couple more minutes.

Prepare couscous according to box.