Braising mix (also saute mix) consists of salad greens that have become too mature to be salad greens. They are meant to be cooked lightly or doused in hot dressing instead of being eaten raw. These greens include (but are not limited to) bok choy, Chinese broccoli, mustards, chards, and kale.
- Toss a couple handfuls of braising mix into a stir fry.
- Balance the slight bitterness of baby chard, dandelion or mustard leaves with contrasting or sweet flavors such as persimmon, apple, pear, baby beets, citrus, vinaigrette spiked with honey or a syrupy balsamic vinegar.
- You can also toss chopped braising greens into a soup or frittata, or serve them sauteed in your favorite olive oil, with pine nuts and raisins, heaped atop crusty toasted or grilled bread rubbed with garlic.