Braised Greens with Carrot Ribbons

This weeks Chow Locally CSA box included a "braising mix".  I was completely unfamiliar with this term and after learning that it was a bag of "hearty greens" meant to be cooked with liquid I did some recipe research.  I found one here that also allowed me to use one of the gigantic carrots from this week's box.  The recipe required minimal prep and was eaten by the entire family.  Success!

Braised Greens with Carrot Ribbons
Ingredients
1/2 of a yellow onion, sliced into thin half moons
1-2 cloves of garlic, minced
1 1/2 Tbsp of olive oil
1/4 tsp sea salt
1/2 pound of braising mix (the entire bag from the CSA box)
1 1/2 cups water or broth (I used chicken stock)
1 carrot (2 if they're on the smaller side)
1/8th tsp garlic powder
1/8th cup red wine vinegar

Directions

1. Heat a heavy bottom stock pot over medium heat.  Add 1/2 Tbsp olive oil, onion, garlic and a pinch of sea salt.  Stir to coat the onion and heat until soft and translucent.
2. Chop the braising mix into 2 inch chunks.  
3. Add the braising mix and the 1 1/2 cups of water/broth.  Stir frequently for 1-2 minutes until the greens are wilted and wet.  Cook on medium covered for 8-10 minutes.
4. Uncover and give the greens a stir.  They should be just peeking out from the liquid.  Leave the pot uncovered and cook for 8-10 more minutes.
5. Meanwhile use a vegetable peeler to make long ribbons out of the carrot.  Aim for about 1/2 to 3/4 a cup of carrot ribbons (loosely packed).
6. Add the carrots, garlic powder, red wine vinegar, 1/4 tsp sea salt and 1 Tbsp of olive oil. Stir to combine and simmer for a couple more minutes.

Serves 2-3, double the recipe if you have more greens and a bigger family.  I had a 1/2 lb bag of greens so it was perfect for us.

Enjoy!!