Sauteed Braising Greens

Yum. In our recent Berkshire Organics home delivery basket, we found a bag of what I thought was a mesclun-style salad mix. However, upon reading the newsletter that was included in the delivery, I discovered that it was instead something called a "braising mix."

The newsletter tells me that the braising mix includes: red, green, yellow, and magenta chard; yellow mustard greens; green frills mustard greens; ruby streaks red mustard greens, red bore kale, winter bore kale; and red Russian kale.

This was new to me, and, happily, the newsletter also included a few recipe options. I chose the Sauteed Braising Greens one (courtesy of Markristo Farm in Hillsdale, NY...Hillsdale was the site of our recent photo expedition!), and we voted that it was FAN-tastic! Here's the recipe (I have modified it slightly to toast the pine nuts):

1. Heat saute pan over medium heat and add 2 T pine nuts; when nicely browned, remove nuts from pan and set aside
2. Coat pan with 2 T olive oil and add 2 cloves crushed garlic.
3. On medium-high heat, cook garlic for 2 minutes.
4. Place 8 oz. braising greens in pan (push down as needed to fit them in) and saute for 2-3 minutes.
5. Add juice from one lemon, salt, pepper, 2 T raisins, and the toasted pine nuts and saute for 1-2 minutes.
6. Serve!

Easy, fast AND delicious - an all-around winner.
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