Home ›

Buttered Rutabagas and Braised Winter Greens

Submitted by adminpha on Tue, 11/29/2011 - 6:07pm
in
Yield: 
5 Servings
Ingredients: 

Buttered Rutabagas

  • 16 ounces rutabagas peeled & diced
  • 4 teaspoons butter
  • Pinch salt, pepper & fresh grated nutmeg

Braised Winter Greens 

  • 16 ounces kale, chard & young collard greens – cleaned and cut into ribbons
  • 32 ounces low sodium chicken broth, water or vegetable stock
  • 1 tablespoon olive oil
  • 1 Spanish onion diced.
  • 5 cloves garlic sliced thinly
  • 1 teaspoon red pepper flake
  • 2 teaspoons maple syrup
  • 2 cups sherry vinegar
  • Salt
Instructions: 

Buttered Rutabagas

  1. In a 4 quart sauce pan bring water to boil
  2. Add diced rutabaga and simmer until fork tender.
  3. Drain and toss in butter with salt pepper and fresh grated nutmeg

Braised Winter Greens

  1. Heat olive oil in large saucepot and add greens, onion and garlic – cook slowly until wilted, add maple syrup, vinegar & red pepper flakes – stir – add stock or water.