Description
Butter braised turnips and collard greens with garlic, ginger, honey, and vinegar. A Southern-inspired vegetable side with a gentle sweet-and-sour finish. For those days when you want more than just salt… and butter. Show those turnips some BIG love.
Ingredients
• 1 pound baby turnips, peeled and split in half; top-to-tip
• 1 tablespoon olive oil
• 2 tablespoons butter
• 3 - 4 cloves garlic, minced
• 2 teaspoons freshly grated ginger
• 1/2 cup vegetable stock
• 1 tablespoon white wine vinegar, or white wine
• 1 tablespoon honey
• 1 bunch collard greens, stems trimmed, leaves sliced
• Salt and freshly cracked black pepper, to taste
Instructions
- Sear turnips: Heat olive oil and butter in a wide pan over medium heat. Add turnips and season lightly with salt. Cook until lightly golden on all sides.
- Add garlic and ginger and cook for about a minute, just until fragrant.
- Add vegetable stock, white wine vinegar and honey. Bring to a gentle simmer, cover, and braise for about 8 minutes, until turnips are tender.
- Top with collard greens, cover again, and cook for another five to seven minutes, until greens are bright and silky and stems are just tender.
- Taste and adjust seasoning, balancing sweet, sour, and salt to your liking.
Notes
If we’re keeping things vegetarian, we’re using vegetable stock. If we don’t have vegetable stock, water it is.
