Summer eating should be simple, easy and fresh. Here is a simple recipe for the braising greens from Ingraberg Farms. The mix will consist of baby kale, chard, mustard greens and tat soi. Sautee this dish and serve on top or side of your favorite grilled Pheasant Ridge Farms chicken breast or bratwurst.
1-2 tablespoons olive oil
2 bunches fresh summer greens, about 8 cups, washed and coarsely chopped
1-2 cloves garlic, chopped
1/8 cup water or vegetable broth
Salt to taste
Optional toppings: sesame seeds, celery salt, fresh cilantro, chopped tomatoes
1. Heat oil in a large skillet over medium-high heat and add greens and garlic, stirring to coat with oil. Stir occasionally until greens are barely wilted, just a few minutes.
2. Add vegetable broth or water and stir, allowing greens to steam until barely tender. Salt to taste.
3. Add flavorings and toppings as desired and serve.