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Braised Kale and Turnips

A great, simple way to enjoy hearty greens and root vegetables--braised in our savory Vegetable Stock with butter, garlic, and thyme, with a handful of raisins thrown in for a sweet contrast.


  • 3 tablespoons unsalted butter
  • 1 pound turnips, trimmed, peeled, halved, cut into 1/4-inch wedges
  • 3 cloves garlic, minced
  • 2 cups More Than Gourmet Ready-to-Use Vegetable Stock (or use 3/4 ounce Veggie-Stock Gold® dissolved in 2 cups hot water)
  • 1 pound kale, stems and center ribs discarded, leaves torn into large pieces (about 10 cups)
  • 1 teaspoon fresh thyme leaves, or scant 1/2 teaspoon dried thyme leaves
  • 1/2 cup raisins
  • Salt and ground black pepper


  1. Melt the butter in a large, heavy pan over medium heat and add the turnips. Cook for 10 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.

Additional Tips

Try this recipe with escarole or spinach and other root vegetables like carrots or parsnips!

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Classic French Stocks and Sauces