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Braised Turnips with Kale & Golden Raisins


1 1/2 tablespoons unsalted butter
1/2 pound turnips, trimmed, peeled, halved, cut into 1/4-inch wedges
2 cloves garlic, minced
1 cup vegetable stock
1 bunch kale, stems and ribs discarded, leaves torn into large pieces
1 teaspoon fresh thyme leaves
1/4 cup golden raisins
Salt and pepper


  1. Melt the butter in a large, heavy pan over medium heat and add the turnips. Cook for 8 minutes, stirring occasionally, until they turn golden brown.
  2. Add the garlic and cook for 2 minutes. Add the stock and half of the kale, increase heat to medium-high, cover the pan, and cook for 3 minutes, until the kale is wilted.
  3. Remove the lid and stir in the thyme and the remaining kale. Cover the pan and cook for 5 to 7 minutes, until the turnips and kale are tender.
  4. Stir in the raisins and season to taste with salt and pepper. Serve warm.