The Synergy Farm braising mix can 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!
Some people don't know what to do with leafy greens. So, here are two yummy ways to enjoy bags of braising mix available now.
Braised Greens with Red Wine Vinegar
Serves 4-6, recipe by Julie
1 medium yellow onion, sliced into thin half moon
1 clove Synergy Farm elephant garlic (or 2-3 regular), minced
3 Tb olive oil, divided
¾ tsp sea salt, divided
1 lb Synergy Farm braising mix (or straight kale)
3 cups water or 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 and ¼ tsp sea salt. Stir to coat the onion and sweat the onion on medium heat until soft and translucent.
- Chop the braising mix into 2 inch chunks. You can pull the leaves off of the midribs or leave them intact if you want to save time. The leaves and mid ribs are small and not too fibrous right now so the choice is yours.
- Add the braising mix and the 3 cups of water/broth. Stir frequently for 1-2 minutes to get all the greens wilted and wet. Cook on medium heat for 10 minutes.
- Uncover and give the greens a stir. At this point they should just be peeking out from the liquid. Leave the pot uncovered and 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, and 2 Tb olive oil. Stir to combine and simmer for a couple more minutes.
Eggs in a Nest
From Animal Vegetable Miracle recipe written by Camille Kingsolver
(This recipe makes dinner for a family of four, but can easily be cut in half.)
1 medium onion, chopped
garlic to taste, chopped
½ cup sun dried tomatoes
2 bags of Synergy Farm braising mix, coarsely chopped
8 Synergy Farm eggs
Sea salt and pepper
Cooked brown rice (optional)
- Sauté onions and garlic in olive oil in a wide skillet until lightly golden.
- Add carrots and tomatoes and sauté for a few more minutes, adding just enough water to rehydrate the tomatoes.
- Mix in greens and cover pan for a few minutes. Uncover, stir well, then use the back of a spoon to make depressions in the cooked leaves, circling the pan like numbers on a clock.
- Break an egg into each depression, being careful to keep yolks whole. Cover pan again and allow eggs to poach for 3 to 5 minutes.
- Remove from heat and serve over cooked brown rice. Add salt and pepper to taste.
Note – This makes a great breakfast, with or without the rice.