4-6 garlic cloves, minced
3 Tb olive oil, divided
¾ tsp sea salt, divided
1 bunch braising mix
1 cup organic vegetable broth
¼ cup red wine vinegar
Heat a heavy bottom large stock pot over medium heat.
When pan is hot add 1 Tb oil, garlic & ¼ tsp sea salt.
Saute until garlic begins to brown slightly.
Chop the braising mix into 2 inch chunks.
Add the braising mix and stir until well coated with oil (no more than 1 minute)
Add the broth.
Stir frequently for 1-2 minutes to get all the greens wilted & wet.
Cook on medium heat for 3 minutes.
Uncover & give the greens a stir.
At this point they should just be peeking out from the liquid.
Leave the pot uncovered & cook for 3-5 more minutes.
Add the red wine vinegar, ½ tsp sea salt, & 2 Tb olive oil.
Stir to combine & simmer for a couple more minutes.