Warm Mixed Greens


You can make this recipe with the loose braising greens in your bag, or chop the red streaks and/or beet greens. Adapted from Food and Wine. Serves 4.

3 tablespoons unsalted butter
2 tablespoons sunflower or extra-virgin olive oil
2 pounds braising greens
2 tablespoons water
salt and freshly ground pepper to taste

In a large heavy saucepan, melt the butter in the oil. Add the greens and water and season with salt and pepper. Cover and cook over high heat until wilted and tender, 2 to 3 minutes. Drain and serve.

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