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Kitchen Notebook

January 05, 2023

Braised Hakurei Turnips and Collard Greens

20 Mins

 

Trim turnips. Roughly chop greens and cut bulbs into quarters. Heat olive oil in large skillet over medium-high. Place turnips in skillet, cut side down; cook 4 minutes or until golden. Add collards along with chopped turnip greens, vegetable stock, vinegar, sea salt, and pepper. Bring to boil; cover and reduce heat to medium-low. Simmer 5-6 minutes, until turnips are crisp-tender and greens are tender. Uncover, increase heat to medium-high, and cook 6 minutes, until liquid reduces by three-fourths and thickens. Swirl in butter and honey and sprinkle with chili flakes.


20 Mins Side Veg Vegetarian Winter

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20 Mins Side Veg Vegetarian Winter


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