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–+ servings

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
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Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 6 servings

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
 

Keyword 5 ingredients or fewer, budget-friendly, catch-all recipes, dairy-free, gluten free, one-pot, quick, root-to-tip, side dish, vegan, vegetarian