Monday, June 4, 2012

What is a Braising Mix Bunch?

Braising is the process of lightly cooking something, typically with oil and water. It is sort of a cross between sautéing and steaming. This week you’ll receive a bunch of mixed greens that are sometimes seen in a smaller form in a salad mix. These greens are all in the brassicaceae family and if grown to be full size, you would recognize them as kale, mustard, bok choi, tat soi and mizuna.

1-2 tablespoons olive oil
2 bunches fresh summer greens, about 8 cups, washed and coarsely chopped. This could include a mixture of Asian greens, or mustard, collards, turnip greens, beet greens, kale – any toothy substantial green will do.
1-2 cloves garlic, chopped
1/8 cup water or vegetable broth
Salt to taste
Optional flavorings: Sesame oil, ume plum vinegar, tamari
Optional toppings: sesame seeds, chopped almonds or walnuts, toasted pumpkin seeds
1. Heat oil in a large skillet over medium-high heat and add greens and garlic, stirring to coat with oil. Stir occasionally until greens are barely wilted, just a few minutes.
2. Add vegetable broth or water and stir, allowing greens to steam until barely tender. Salt to taste.
3. Add flavorings and toppings as desired and serve.
Serves 4.

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