Magnolia Days

Life in the South | Southern food, wine, gardening, travel, beauty.

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Get the Cookbook
  • Home
  • Food
    • Recipe List
    • Appetizer
    • Beverages
    • Breads
    • Cake
    • Candy
    • Casseroles
    • Cookies/Bars/Squares
    • Ice Cream
    • Meat and Seafood
    • Pasta/Rice
    • Pie/Tart
    • Pudding/Trifle
    • Salads and Dressings
    • Sandwiches
    • Sauces
    • Side Dish
    • Soups/Stews
  • Wine
    • Wine List
    • Cabernet Sauvignon
    • Carmenere
    • Chardonnay
    • Malbec
    • Pinot Noir
    • Pinotage
    • Saint George
    • Syrah/Shiraz/Petit Sirah
    • Wine Blends
    • Wine Tasting
    • Zinfandel
  • Life
    • Gardening
    • Travel
    • Beauty
  • Most Popular
  • About
    • About Me & The Blog
    • Contact
    • Awards
    • FYI
    • Privacy Policy
  • Subscribe

Braised Fall Greens With Apples

October 10, 2013 By Renee 12 Comments

Pin44
Share15
Reddit
Tweet111
Yum
Email
170 Shares
Jump to Recipe Print Recipe

Braised Fall Greens With Apples | Magnolia Days

Bees evoke fear whenever they are too close. Being stung is not a pleasurable experience. It is a potential hazard that goes along with gardening. While I do what I can to protect myself and be aware, the eventual sting happens. The pain of the sting makes me wish bees didn’t exist. Then I remember how important they are to the landscape. Beautiful flowers and plants would not flourish without them. Plus we can’t forget about honey; a wonderful natural sweetener that is so versatile in the kitchen. It’s an ingredient in these braised fall greens with apples and many other recipes.

Honey is the focus of a new cookbook. A copy of it recently arrived at my door. I was excited to see it because I’ve been a fan of cooking and baking with honey for a long time. The Fresh Honey Cookbook by Laurey Masterton highlights various types of honey and showcases them with seasonal recipes.

Long ago I only used store-bought honey. It was before I discovered the incredible flavor of local honey. My main source now is from a beekeeper only a few miles from my home. Then I discovered more varieties as I traveled. It’s amazing how each area can yield such different flavors and colors. You can see examples of the color range in the book. Colors go from light wheat to dark brown.

A few notes on the recipe. Below is as it appears in the book (used with permission). I had to use a 7-quart pot because three pounds of greens would not fit into my largest skillet. I used a mixture of pre-washed and pre-cut collards and turnip greens. They took about an hour to simmer before they were tender enough. My southern soul was skeptical in the process. I’m used to greens being cooked with pork for hours. However, I was pleased with the final result. I ate a big bowl for dinner and enjoyed the simple flavors of the greens and apples.

Braised Fall Greens With Apples | Magnolia Days

How often do you cook or bake with honey? I use it in everything from salad dressings to baked goods. Check out my homemade wheat bread and farro and fruit salad. You can also find plenty of recipes in the cookbook. Click on the photo to purchase it from Amazon (affiliate link):

Braised Fall Greens With Apples | Magnolia Days
5 from 1 vote
Print

Braised Fall Greens With Apples

A recipe for braised fall greens with apples. Turnip, kale, collards, and/or mustard greens are braised with honey, garlic, onion, and apples for a delicious side dish.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Renee

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium sweet onion cut into large chunks
  • 2 garlic cloves sliced
  • 1/4 cup apple cider vinegar plus more for finish
  • 2 tablespoons honey preferably eucalyptus honey, plus more for finish
  • 2 tart apples cored, unpeeled, and cut into chunks
  • 3 pounds mixed braising greens cut into large pieces, thick stems removed
  • Sea salt
  • Freshly ground black pepper

Instructions

  1. Heat the oil in a large skillet over medium heat. Add the onion and garlic and sauté until they start to brown, about 5 minutes.
  2. Add 1/2 cup water, and the vinegar, honey, and apples, stirring to combine. Add the greens and stir, folding in the uncooked greens on the top as the ones in the bottom of the pan wilt, until all the greens have been incorporated.
  3. Lower the heat to a simmer, cover, and cook for 5 to 30 minutes, depending on the age of the greens. If the greens are young, they will only need to cook for 5 minutes. Older greens, like a mix of mostly collards, will need to cook longer.
  4. Taste and add salt and pepper to your liking. A pinch of salt and a grind of pepper will do the trick. Too much more will mask the sweet flavor of the greens, so do taste them first, okay?
  5. Splash with a big more vinegar and one more drizzle of honey, and serve.

Recipe Notes

Excerpted from The Fresh Honey Cookbook (c) by Laurey Masterton, used with permission from Storey Publishing.

Disclosures: I received a copy of The Fresh Honey Cookbook at no charge from Storey Publishing. I was under no obligation to give a positive review. All opinions are my own unless stated otherwise or contained within a guest post. The post contains affiliate links.

Pin44
Share15
Reddit
Tweet111
Yum
Email
170 Shares

Filed Under: Side Dish Tagged With: greens, recipe, side dish

« Potato Pancakes
Apple Cider Braised Pork Roast For #SundaySupper #FamilyDinnerTable »

Comments

  1. Paula @ Vintage Kitchen Notes says

    October 10, 2013 at 6:08 am

    You managed to make a plate of collard greens look good Renee! Very interesting recipe adding a little sweetness to them. There was a time when I had honey on whole wheat toast every single morning, and got so cranky if I run out of it! It’s one of my absolute favorite ingredients, especially for baking. They do sell eucalyptus honey here, and I think it’s the first time I see a recipe with it.

    Reply
    • Renee says

      October 10, 2013 at 4:11 pm

      Thanks so much Paula for your kind words on my photography. The sweetness of the honey really works with those greens too. Some can be a little bitter and it really balances it out.

      Reply
  2. Renee - Kudos Kitchen says

    October 10, 2013 at 8:16 am

    I’ve recently gotten hooked on raw honey and use it all the time in recipes. I’ve never cooked collard greens before but I’ll bet they’re very tasty with a little honey and apples. Very seasonal!

    Reply
    • Renee says

      October 10, 2013 at 4:11 pm

      Thanks Renee

      Reply
  3. Cut 'N Clean Greens says

    October 10, 2013 at 10:38 am

    Collards sweetened with honey sound so good! We’re going to feature this on our Facebook page and link here so people can see how you made it, and your lovely photography. Please come LIKE us on Facebook for more recipes and tips on super healthy greens like kale, chard, beet, mustard, turnip, collard and other green leafies. https://www.facebook.com/Cut.n.Clean.Greens

    –Your friendly Southern California farmers at Cut ‘N Clean Greens

    Reply
    • Renee says

      October 10, 2013 at 4:13 pm

      Thank you so much for featuring this on your facebook page. I already liked your page a while back and have been following it. I do enjoy greens very much.

      Reply
  4. Serena says

    October 10, 2013 at 12:24 pm

    Just discovered you through Twitter. Love southern food now that we just moved to south Illinois! Great sweet idea to get my kids to eat greens.

    Reply
    • Renee says

      October 10, 2013 at 4:14 pm

      Thanks Serena and I’m so glad you found my blog. Please come back and visit often!

      Reply
  5. The Ninja Baker says

    October 10, 2013 at 4:24 pm

    I love honey and am very intrigued by mixing it with collard greens and apples. Thank you for sharing the recipe =)

    Reply
    • Renee says

      October 12, 2013 at 9:26 am

      Thanks Kim and the honey does add a nice touch of sweetness to the greens.

      Reply
  6. Betsy @ Desserts Required says

    October 12, 2013 at 10:30 pm

    I have not baked with a lot of honey and I think this dates back to some really awful honey cakes when I was young. Step by step, I am starting to appreciate it more as an adult and am always interested in learning about how one kind differs from the next.

    Reply
    • Renee says

      October 14, 2013 at 1:50 pm

      Those honey cakes must have been awful because most cakes baked with honey are so good! I love the rich flavor from it. I’m glad to see you are now using it and learning more about the different varieties.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




The Cookbook

Cover photo of Southern cookbook Fixin to Eat

Welcome

Hello!  Pull up a chair and sit a spell at Magnolia Days, a blog featuring Southern food, wine reviews, gardening tips, travel, beauty, and life in the South.  Please take a few moments to browse around – you never know what you may find!

Categories

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Copyright © 2021 · Delightful theme by Restored 316

Copyright © 2021 Magnolia Days