|
|
|
|
|
Nutrition:
Rich
in
vitamins,
minerals and fiber, greens are low in calories. There
is only about 15 calories in a generous serving.
Taste:
Braising
mix
has
an attractive blend of different shades of green and
burgundy. Our braising mix can be a blend of red
Russian kale, Siberian kale, red chard, green chard,
beet tops, tatsoi and purple bok choy. Braising mixes
create a seasonal combination of greens and vegetables
that have varied earthy flavors. Contrasting, but
complementary, the assertive flavors of this mix offer
a bold taste.
Uses:
Perfect
for
quick
cooking, this blend of hardy greens is excellent
braised, lightly sautéed, added to stir-fries or
wilted. Do not overcook.
Substitutions:
Other
leafy
greens
such as kale, bok choy and spinach may be substituted.
Storage:
To
store,
wrap in plastic; keep in crisper drawer of your
refrigerator. Do not wash greens until ready to
use.
Recipes:
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.
- Enjoy.
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
Carrots, 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.
|
|
|
Copyright
©
2011 www.evergoodfarm.com
Rhinelander,
WI
54501, USA
All
Rights
Reserved
|