Simple Sauteed Braising Mix Recipe
Living in the Northwest there are a couple of things that you just need to love to enjoy a happy and healthy existence. One is rain. Okay, maybe not love, but at least have a pretty high tolerance for dampness. The other? Kale.
Kale seems to be in everything, and is one of the few crops that weathers the cold throughout most of the year. It does take a brief hiatus for a month or two. But granted, there’s somethign special about Northwest-grown hearty greens.
Kale, chard, collard and mustard greens are sweeter up here. The cold and the rain gives them a crunch and tenderness like leaves of young broccoli and the flavor is strong, but not bitter. Full Circle’s founding farm, located in Carnation, Washington, just 30 minutes outside of Seattle, grows some of the best hearty greens I’ve ever had. And this is the time of year to get some.
Braising mix is fresh and sweet this time of year as young, small and tender heavy green leaves are harvested from the fields. A simple braise with onions, garlic, some stock and then a splash of lemon juice or vinegar makes them a great side for any occasion.
If you really want to make these greens a meal, saute some bacon or pancetta first, then use the rendered fat in place of the oil. Decadent and healthy at the same time.
- 2 Tbsp peanut oil
- 1 medium white onion or shallot, chopped
- 2 cloves garlic, minced
- ½ pound Braising mix (or make your own)
- 1 tsp smoked paprika
- ¼ cup stock or water
- 1/2 lemon, juiced
- Salt and pepper
- In a large, high-sided sauté pan, heat oil over medium high heat.
- When shimmering add onions and cook until translucent, about 3-4 minutes.
- Add garlic and sauté briefly, stirring quickly to avoid browning, about 30 seconds.
- Add in braising mix, tossing to mix.
- Sprinkle with paprika and add stock, covering and reducing heat to low. Cook until lightly wilted, about another 3-4 minutes.
- Remove from heat and sprinkle with lemon juice, season with salt and pepper and serve.