Braised Greens with Red Wine Vinegar

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Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Braised Greens with Red Wine Vinegar calories by ingredient
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Number of Servings: 2


    1/2 medium yellow onion, sliced into thin half moon
    1 clove garlic, minced
    2 tablespoons olive oil, divided
    1/2 teaspoon sea salt, divided
    1/2 pound braising mix
    1 1/2 cups chicken broth
    2 carrots, ribbons
    1/4 teaspoon garlic powder
    1/4 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.

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