info: Our braising mix typically includes chard, kale, tatsoi, bok choy, mustard, and other asian greens that are good for sauteing.
storage: Wrap loosely in slightly dampened paper towels & refrigerate. Will keep for 3-5 days.
preparation: Braising is easy.
Wash greens & remove stems (leave wet, don’t pat dry). Chop leaves into bite-sized pieces.
Heat a skillet to medium temperature and toss in some oil & onion. Once the onion is tender, add the still wet greens & stir into the oil & onion. Saute until the greens wilt. Add seasoning (vinegar is nice, so is tamari). Cover and cook for 2-3 minutes.