Braised Greens with Red Wine Vinegar

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.