vitamins, minerals and fiber, greens are low in calories. There is only
about 15 calories in a generous serving.
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.
quick cooking, this blend of hardy greens is excellent braised, lightly
sautéed, added to stir-fries or wilted. Do not overcook.
greens such as kale, bok choy and spinach
may be substituted.
store, wrap in plastic; keep in crisper drawer of your refrigerator. Do not
wash greens until ready to use.
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
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
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)
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.
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.
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
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
- Meanwhile use a vegetable peeler to make long ribbons out of your carrots. Shoot for about 1 cup of carrot ribbons.
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.
Note – This makes a great breakfast, with or without the rice.
- 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.
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.
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.
© 2011 www.evergoodfarm.com
WI 54501, USA