Ragout of Kale and Turnips

Ragout of Kale and Turnips

Ingredients:
1 tablespoon unsalted butter
6 shallots, halved
6 or more turnips, scrubbed and quartered
1 thyme sprig
sea salt and freshly ground pepper
1 pound pea pods, shelled (optional)
1 handful of chopped kale
dollop of crème fraiche or yogurt
4 large basil leaves, slivered

Directions:
1. Melt the butter in a skillet and add the shallots, turnips, and thyme. Add water to cover halfway up and a teaspoon of salt. Simmer while you shuck the peas, if using.
2. As soon as the vegetables are tender, after 12-15 minutes, add the peas and kale and cook until the kale is wilted down, a few more minutes. Stir in the crème fraiche or yogurt and add the basil. Taste for salt and pepper. Serve this as a side dish or a course by itself.

By | 2014-02-25T12:00:13+00:00 February 25th, 2014|Recipes|Comments Off on Ragout of Kale and Turnips