Braised Greens with Red Wine Vinegar from the Brain of Farmer Alissa
Serves 4-6
1 medium yellow onion, sliced thin
2-3 cloves garlic
3 Tb olive oil, divided
� tsp sea salt, divided
1 bag braising mix
3 cups water or broth
2-3 carrots, cut into ribbons (~1 cup)
� 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 � 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 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, red wine vinegar, � tsp sea salt, and 2 Tb olive oil. Stir to combine and simmer for a couple more minutes.
Braising Mix with Bacon Salad from the Brain of Farmer Alissa
3 cups braising mix
1/4 red onion, sliced
1 tomato, diced (optional at this point in the season)
4 slices bacon
8 button mushrooms
3 T apple cider vinegar
1 T dijon mustard
Salt and Pepper to Taste
Chop braising mix into small 1/2 inch strips and place in a large metal bowl along with the red onion and optional tomato. Set aside.
In a small saucepan cook your bacon and cook it until it's nice and crisp. Remove with a slotted spoon to a paper towel and set aside. Once it's cooled a bit, add to the top of your braising greens.
Pour off all but 2 T of the bacon fat. Set the pan back on the heat and add in your mushrooms. Season with salt and pepper and let the mushrooms soften up.
Once the mushrooms have softened knock the heat down a bit and deglaze the pan with your vinegar. Stir in some dijon mustard, season with a bit more salt and pepper if desired, and simmer for 2-3 minutes. Pour the dressing mixture over the greens to wilt and enjoy!
Here are a couple of Kohlrabi Slaw recipes:
Kohlrabi Slaw with Dried Cranberries and Walnuts
serves 4-6
Vinaigrette:
1/4 cup apple cider vinegar
1/4 cup olive oil
1 tablespoon stoneground mustard
1/4 teaspoon sea salt
1/4 teaspoon black pepper
Salad:
4 small green or purple kohlrabi, cleaned, peeled and cut into matchsticks, about 2 cups
1/4 head of savoy cabbage, sliced as thinly as possible, about 1 cup
1 stalk of celery, thinly sliced
2 garlic scapes, very thinly sliced (you could also use green onions)
1/3 cup dried cranberries
1/3 cup raw walnuts, roughly chopped
Salt and black pepper to taste
In a small bowl, mix together the vinaigrette ingredients with a whisk until well combined. Set aside.
In a large serving bowl, add all of the salad ingredients except the cranberries and walnuts. Toss gently to combine, the pour over some of the vinaigrette, you may not need it all, go conservative to start, you can always add more. Toss well to coat the entire salad with the vinaigrette. Sprinkle the cranberries and walnuts on top, salt and pepper to taste and serve.
For those who like a little spice, here's another here's another kohlrabi slaw: