Friday, October 3, 2014

Braised Radish Greens and Kale with Radishes and Apples

This all began with an email from R's teacher, asking if I might be able to help come up with recipes - and possibly help them cook - for things they were going to harvest from the garden today. Mr. T mentioned turnips, turnip greens, green beans, and nasturium.

So, I came up with a recipe for Braised Turnip Greens with Turnips and Apples. It turned out they weren't turnips after all, they were radishes. So, I added in some kale and we ran with it.

Braised Radish Greens and Kale with Radishes and Apples

  • 8 to 10 C greens (we used radish greens and red leaf kale)
  • 3 1/2 C water
  • 3 organic apples
  • 2 C radishes
  • 2 t apple cider vinegar
  • 2 t organic granulated sugar
  • 2 T butter, cut into pieces

Discard tough stems of the greens and tear or chop into bite-sized pieces.

Bring greens, water, and 1/4 teaspoon salt to a boil in a large heavy pot. Reduce heat to low and simmer, covered, stirring occasionally, until greens are almost tender, about 15 minutes.

While the greens cook, peel radishes and apples. Cut into 1/2-inch pieces.

Add radishes and apples to greens with vinegar, sugar, and 1/2 teaspoon each of salt and pepper and cook at a bare simmer, covered  until radishes and apples are tender but not falling apart, about 15 minutes more. Remove from heat and stir in butter and salt to taste.

Notes: Any braising green such as kale, collards, or beet greens can be substituted for or combined with the radish greens. Use what you have! Cooking times will vary. And this dish can be made 1 day ahead and chilled.

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