Braised greens with spring turnips
From The Culinary School of the Rockies, via Food.com – submitted by Lori, Yorkville CSA The tender young greens that we receive in spring can be braised quickly. If you substitute thicker greens, like mature kale or collards, double the amount of liquid—they’ll take longer to cook. Radishes and their greens can also be added to this recipe
Ingredients
- 1 bunch baby turnips with greens
- 1 lb leafy greens such as chard, mizuna, spinach, young kale
- 2 tsp oil divided
- ½ cup water apple juice, vegetable stock, or white wine
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Click here for instructions (Food.com)