Recipe: Appetizing Braised Kale & Turnip Greens

Braised Kale & Turnip Greens. This easy kale recipe—a simple braise of olive oil, garlic and chicken stock—is a terrific counterpoint to all of the rich Southern-style dishes at chef John Besh's table. Braised Kale is a healthy and tasty choice for a green side. This recipe for Braised Kale also serves as an ingredient to three other recipes-- Braised Kale, Sausage, and Creamy Polenta, Whole-Wheat.

Braised kale is a simple way to tenderize and deepen the flavor of these healthy cruciferous greens. The vegetables are first sautéed to maximize the aromatics in the dish, then covered and simmered. Braised Kale is a healthy and tasty choice for a green side. You can have Braised Kale & Turnip Greens using 8 ingredients and 4 steps. Here is how you cook that.

Ingredients of Braised Kale & Turnip Greens

1. You need 1 packages of kale and turnip greens.
2. Prepare 1 of bell pepper; medium dice.
3. It's 1 of yellow onion.
4. It's 3 tbsp of honey mustard.
5. It's 2 tbsp of white vinegar.
6. It's 2 cup of vegetable stock.
7. It's 2 tbsp of vegetable oil.
8. You need 1 of salt and pepper.

This recipe for Braised Kale also serves as an ingredient to three other recipes-- Braised Kale, Sausage, and Creamy Polenta, Whole-Wheat. Season to taste with salt and pepper, drizzle with a little. How-To: Make Braised Chicken with E-Dubble. Sautéed Kale w/ Bacon & Garlic - In The Kitchen with Robert.

Braised Kale & Turnip Greens instructions

1. Sweat onion in vegetable oil..
2. Add greens. Saute 1 minute..
3. Add stock, honey mustard, and vinegar. Add salt and pepper. Cover and cook on low for approximately 20 minutes or until greens are tender..
4. Variations: Bacon, garlic, bell peppers, brown sugar, apple cider, bay leaf, celery, carrot, turnips, sweet potatoes, chicken stock, spicy mustard.

Learn how to braise kale to make that heary vegetable sweet and soft with this easy how-to from Food.com. Low and slow makes kale soft, sweet and irresistible. My favorite method to cook it is braised, combined with a sweeter vegetable to balance the natural bitterness. Here are three variations that work well. Recipe courtesy of Wayne Harley Brachman.