< Return to Seasonal Recipes

Kale Braised with Caramelized Onions and Rutabagas


2 tablespoons butter

4 tablespoons extra virgin olive oil

2 onions, halved and sliced very thin

4 cloves garlic, minced

1 medium rutabaga, peeled and diced into 1/2 inch pieces

1 1/2 tablespoons smoked paprika

1 tablespoon garlic salt

1/8 tsp cayenne pepper

1 bunch greens (mustard, kale, collards) or 1 bag of braise mix

2 tablespoons water

1 tablespoon balsamic vinegar


  1. In a large pot with a tight fitting lid, melt half the butter and 1 tablespoon of oil over medium-high heat. Add the onions and sauté, stirring often, for about 10 minutes until starting to caramelize and brown.
  2. Add the remaining oil, minced garlic, rutabaga, paprika, salt and pepper, stir well so that everything is coated with oil and spices. Turn heat down to medium, cover tightly, and cook for about 10 minutes, stirring twice, until rutabagas are just barely tender.
  3. Add water to keep from sticking if necessary. Uncover, add the greens and stir well. Cover again and let steam for about 4 – 5 minutes, until kale is wilted.
  4. Turn off heat add the balsamic vinegar, stir well and adjust for salt and pepper. Enjoy!