Inside a black garlic bulb's sheath of dry, aged paper-thin skin are black jelly-like cloves. The cloves have a savory sweet taste, a pleasant molasses undertone with a subtle hint of a soy sauce.
Offering a distinct, nutty flavor described as more intense than broccoli, this pale, green vegetable looks and tastes like a cross between broccoli and cauliflower. Available starting in late summer.
Inventory, 3 lbs : 3.00
This item was last sold on : 12/09/16
Braising mix has an attractive blend of different shades of green and burgundy, this striking braising mix blends the flavors and textures of mei quing, red Russian kale, Siberian kale, lacinto kale, red chard, green chard, beet tops, escarole, tatsoi, burgundy amaranth and purple bok choy flowers. Braising mixes create a seasonal combination of greens and vegetables that have varied earthy flavors. Contrasting, but complementary, the assertive flavors of this mix offer a bold taste.
Braising mix is available year-round.
Rich in vitamins, minerals and fiber, greens are low in calories. There is only about 15 calories in a generous serving.
Perfect for quick cooking, this blend of hardy greens is excellent braised, lightly sautéed, added to stir-fries or wilted. Pair with halibut and Braising mix in a lemon grass, ginger and tomato broth. Sauté slices of onion in olive oil until soft; lower heat and stir in Braising mix allowing them to wilt in their own moisture. Do not overcook. Add a little salt and champagne vinegar; serve as a side dish. To store, wrap in plastic; keep in crisper drawer of refrigerator. Do not wash greens until ready to use.
Braising greens usually consists of brassicas, the strong-flavored cruciferous varieties along with other various flavors and textures. Braising is a cooking method when vegetables are covered with a liquid and slowly simmered until tender.
Restaurants currently purchasing this product as an ingredient for their menu.
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