Braising mix is mix of greens all in the brassica family harvested young. Your bunch may include arugula, tatsoi, red mustard, mizuna, and/or red kale. Braising greens can be chopped and eaten raw or cooked. We either saute with oil and sometimes add a little cooking liquid such as stock or salted pasta water. Braising greens can also be steamed, blanched, or added to soups. It takes longer to cook then baby arugula but faster than full grown kale.