Braising
Published: 2025-05-13
Translation
This is a translation of a Bulgarian-language post. It conveys the content faithfully but is not the author's original English writing.
(Braising is a cooking technique in which the ingredients are briefly seared over high heat, after which cooking continues with a small amount of liquid and under a lid.)
A braising mix can be any combination of dark leafy greens, including kale, chard, spinach, mustard greens, turnip greens, beet leaves, and so on. The "Grown with Love" mix often includes kale, bok choy, chard, mustard greens and Chinese cabbage. Most of these greens are members of the Brassicaceae (cabbage) family and are accordingly rich in vitamin K, vitamin A and vitamin C.
Despite its name, the braising mix is not only for braising — it can be fried, sautéed, steamed, or added to soups or quiche. One of my favourite uses is to wash the greens, then tear them into smaller pieces, stew them in olive oil and garlic, and serve them over pasta.
See this quick guide to braising your greens, and the recipes below, which are written specifically for braising mixes. But remember that you can use this mix in almost any recipe that calls for dock, spinach, kale, chard or sorrel.
Here are a few of my favourite recipes made especially for a braising mix: