The wonder of braising greens

Braising greens are one of our favourite crops to grow, because they’re delicious, take up very little space in the patch, and utilise nutritious and beautiful parts of plants that might otherwise be considered waste! 

In a nutshell, braising greens are a constantly changing mixture of tender greens that need to be cooked and we hide ‘em in almost every meal we cook - chopped up to put through stir fries, roughly torn up to fold through pasta sauces, dumped whole and by the handful in stews and curries, or fried in butter to serve on the side of brekky eggs. If you can do it with spinach, you can do better with braising greens!

Our braising mix starts with a base of garden ‘by-products’; small broccoli leaves, brassica flowers, beetroot greens, chard offcuts, regrowth from cut cabbage roots, the tender tops of Brussels sprouts, or the tips of peas and broad bean plants. We add to that some leaves from crops that yield almost year round, such as Warrigal greens and baby Russian kale. And to round it off, we grow some fast, seasonal crops to add colour or flavour, like tatsoi, red veined sorrel, and amaranth.

Fun facts: Red veined sorrel is also known as ‘Bloody dock’. Warrigal greens are a native plant that  grow like a weed in coastal areas of Australia. Just as broccolini is the small flowering heads of broccoli, so ‘brusselini’ is the flowering part of brussels sprouts and ‘kaleini’, the flowers of kale!

Braising mix is something you won’t find in the supermarket, and new customers are often pleasantly surprised to discover it. We’d love to know how you use it in your kitchen!