INGREDIENTS
3 Tablespoons butter
1 lb turnips, trimmed, peeled, halved, cut into 1/4-inch wedges
1 Tablespoon garlic, minced
2 cups vegetable stock
1 bunch raw kale
1 teaspoon thyme, chopped
Salt and pepper to taste
1/2 cup raisins
PREPARATION
- Melt butter in braising pan on medium; add turnips.
- Cook 10 min, stirring occasionally, until golden brown.
- Add garlic; cook 2 min.
- Add stock and 1/2 of the kale; increase heat to medium-high, cover and cook 3 min, until kale is wilted.
- Uncover; add thyme and remaining kale; season to taste with salt and pepper.
- Cover; cook 5-7 min, until turnips and kale are tender.
- Stir in raisins. Serve warm.