Braised Greens with Red Wine Vinegar
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1/2 medium yellow onion, sliced into thin half moon1 clove garlic, minced2 tablespoons olive oil, divided1/2 teaspoon sea salt, divided1/2 pound braising mix1 1/2 cups chicken broth2 carrots, ribbons1/4 teaspoon garlic powder1/4 cup red wine vinegar
Heat a heavy bottom large stock pot over medium heat. When pan is hot add 1/2 tablespoon oil, onion, garlic, and 1/4 teaspoon 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. Add the braising mix and the 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 the carrots. Shoot for about 1 cup of carrot ribbons. Add the carrots, garlic powder, red wine vinegar, 1/4 teaspoon sea salt, and 1 1/2 tablespoon olive oil. Stir to combine and simmer for a couple more minutes.
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user CHANZLIKWILCOX.
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user CHANZLIKWILCOX.
Nutritional Info Amount Per Serving
- Calories: 187.2
- Total Fat: 14.4 g
- Cholesterol: 3.8 mg
- Sodium: 1,370.4 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 4.8 g
- Protein: 4.5 g
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