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Braised Fall Greens With Apples | Magnolia Days

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


  • 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


  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.