Submitted by apprentice Cheryl Kastanowski, adapted from Harmony Valley

Ingredients:
5 c. cooked spaghetti or other noodles
3 cloves garlic, minced
1/2 large onion, or equivalent, minced

(Sautee vegetable ingredients are all optional and variable.)
Hard vegetables:
Broccoli, chopped into bite-sized pieces
Carrots, sliced into discs

Greens:
Yukina savoy or other Braising Greens, roughly chopped
Chard, roughly chopped

Protein:
Chicken or fried tofu slices, optional (I used 1/2 pkg. of firm tofu, sliced and fried.)

Stir Fry Sauce Ingredients:
1/4 c. soy sauce
1 1/4 c. water
1 Tbsp. fresh ginger, minced
1 tsp sesame oil
2 Tbsp. dry wine (optional)
3 Tbsp. cornstarch

Directions:

1. Heat 1 Tbsp. oil over medium heat in a large skillet.
2. Once oil is hot, add onion and garlic. Stir-fry for 2 minutes. Meanwhile, combine stir fry sauce ingredients except for cornstarch.
3. Add hard vegetables. Turn heat up to high. Cook until vegetables began to get tender, stirring frequently.
4. Add greens one handful at a time, stirring until they just start to wilt before adding the next handful.
5. Mix 3 Tbsp. cornstarch with 3 Tbsp. water and then add to stir fry sauce. Add sauce to stir-fried veggies and stir to let thicken, about 1 minute.
6. Add cooked spaghetti/noodles and heat through.

Adapted from The Vegetable Dishes I Can’t Live Without by Mollie Katzen

Ingredients:
3 Tbs extra virgen olive oil
2 medium-sized bulbs garlic, roasted
8 to 10 cups (packed) braising greens (1#)
1/2 to 1 tsp minced or crushed garlic
salt, to taste

Directions:

1. Roast garlic by wrapping peeled garlic cloves in foil, spooning 1 tsp oil into foil packet, and roasting for 20-30 min at 325°.
2. Stem greens if necessary, and leave whole (if small) or coarsely chop (if medium).
3. Place a large, deep skillet over medium heat. Add half remaining olive oil, half the greens and stir-fry for about 5 minutes. Stir in half the fresh garlic, spring lightly with salt if desired and set-aside.
4. Repeat step 3 with remaining oil, greens, and fresh garlic. When greens are wilted and fresh garlice mixed in, reduce heat and add the first batch of greens to pan. Add roasted garlic, toss to combine, adding extra oil and salt if desired. Serve!

Recipe from Linda Cottin, wellcommons.com

Ingredients:
¼ cup olive oil
1 medium onion, diced
1 pound greens, rinsed
1 cup cooked quinoa
1 teaspoon ground nutmeg
2 teaspoons coarsely ground pepper
4 farm fresh eggs
¼ cup milk (dairy free options work fine)
1 pie crust, uncooked

Directions:
Heat oil in skillet and sauté onion until translucent. Stir in rinsed braising mix and cook until mix is reduced to at least half its original size, but leaves still maintain their shape. Stir in cooked quinoa and heat through. Stir in nutmeg and pepper. Spread mix into prepared pie crust. In separate bowl, whisk eggs and milk together. Pour egg mixture over greens and quinoa. Bake at 350 degrees for thirty minutes, until eggs are set and crust is golden brown. Serve warm as a main dish or a side dish.

Ingredients:
All you need is some olive oil, salt, pepper and garlic if you like. 

Directions:
Heat a skillet on medium. Add the olive oil. Add the braising mix (either whole leaves or coarsely chopped up) and season with salt, pepper and garlic. Just cook for a few minutes until wilted down.