August 19, 2010
FEATURED VEGGIES OF THE WEEK: BRAISING MIX
And what, you may ask, is this delicous combination of leafy greens? Well, it is simply the new culinary craze that is sweeping the nation...BRAISING MIX! Our braisng mix is a combination of arugula, red and green mizuna, pac choi, collards, and red russian kale. They can be eaten raw in a seriously green salad or braised. A word to the wise: look out for sneaky catepillars; they are hard to spot and taste a bit bitter.
RECIPE TIME! HOT GREENS
• 1 thick slice smoky bacon or fakin’ bacon
• 1/2 tablespoon olive oil
• 1 large clove garlic, minced
• 1 medium sweet red onion
• 3 tablespoon chicken/veggie stock
• 2 tablespoon balsamic vinegar
• 1 quart mixed braising mix
• 1/4 cup toasted pecans
In a large, deep skillet or wok over medium heat, cook bacon until crispy. Remove and drain on paper towels. Crumble and reserve. Add olive oil to bacon drippings in skillet, heat and add garlic and onions. Sauté for 3-4 minutes, until onions and garlic are softened. Stir in chicken stock and vinegar. Add greens and mix. Stir-fry for 2-3 minutes, until leaves are coated. Cover and cook several minutes more, until leaves are wilted and cooked tender-crisp. Top with bacon and chopped pecans. Serve hot.
WHAT'S IN YOUR BOX?
Onions and Garlic
Did you know that adding vinegar to your greens before serving them will prevent them from losing their color?
In a plastic bag in the fridge..duh! How did people store vegetables before the invention of the plastic bag?