This mix of greens is my favorite bagged/cut green we grow.

It has two names; Spicy Salad Mix and also Braising mix (same thing, different names). Both the names for some reason scare people from trying it. Folks think it is crazy spicy or it needs a fancy cooking method.

If I were queen of Red Wagon I would banish the name Braising mix, I’m ok with calling it Spicy Salad mix. Right now the leaves are pretty small and great in salads. Soon they will get bigger and be a more sturdy green and I would call it a Hardy Greens mix when it gets bigger…but I’m not queen…so I’ll call it Spicy Salad mix.

Let’s take a closer look at what we’ve got and I’ll throw out a couple ideas how to use it.

This mix almost always has mizuna, tatsoi, kale and red or green mustard.

Sometimes the mustard can pack some heat, much like arugula, but almost any salad dressing you apply or any small amount of heating the greens or cooking tames the heat quite a bit. There is always a little hum of heat, so I understand it might not be for everyone. But, if you like arugula, I would bet you will like this mix.

My favorite thing to do with this mix is to put a generous handful of greens in a serving bowl.

Then I put what ever hot dish we are having on top. The residual heat wilts the greens just a bit.

Then you dig your fork through all the yummy layers and get a little of everything in each bite.

The other thing I love love love is to really quickly wilt this mix with any alliums I have on hand with some oil and butter and mix some hard cheese and a squeeze of lemon and put that on top of whatever our main dish is.

It looks like this;

Cook some garlic or onions in oil and butter.

Add your Spicy Salad mix.

When it’s wilted top with a squeeze of lemon.

You can stop there and you have a nice side dish. I like to top my main dish with this like so. You get a little of everything in each bite.

I can’t think what this wouldn’t be delicious with. I hope you try it.

Have a great week. See you at pickup.

Mo