Braising greens with pasta


  • 5 cloves garlic, chopped
  • Olive oil
  • braising mix
  • red wine vinegar
  • cooked pasta
  • Pine Nuts (optional)
  • Honey (optional)
  • Dijon Mustard (optional)
  • Walnuts or Peacans (optional)


Sauté five cloves of garlic in olive oil until they soften; turn the heat to high and toss in the braising mix until it wilts. Sprinkle with red wine vinegar and stir until it disappears. Serve over pasta.

Sauce:(optional) 2 tsp. honey 1 T Dijon mustard and some chopped walnuts or pecans.