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 Time15minutes
Cook Time30minutes
Total Time45minutes
AuthorRenee
Ingredients
2tablespoonsextra-virgin olive oil
1medium sweet onioncut into large chunks
2garlic clovessliced
1/4cupapple cider vinegarplus more for finish
2tablespoonshoneypreferably eucalyptus honey, plus more for finish
2tart applescored, unpeeled, and cut into chunks
3poundsmixed braising greenscut into large pieces, thick stems removed
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.
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.
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?
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.