- 1 tbsp olive oil
- 2-3 carrots, sliced
- 1/4 cup onion, coarsely chopped
- 1 ear fresh corn, kernels cut off
- 1/2-3/4 cup braising liquid (wine, water, broth)
- 1/2 pound braising mix
Heat the oil over in a large saute pan over medium heat. Add the carrots and onion. Cook 3 minutes. Add the braising mix, corn and 1/2 c. liquid. Cover the pan and cook just until the greens start to wilt, adding more liquid if necessary. Add the tomatoes, toss. Serve immediately.