November 6, 2005 - Joanne

Both of these recipes are based on Wolfgang Puck's
Braised Side Dishes for Pork Chops

Braised Mustard Greens

8c (1 large bunch) Mustard Greens, washed, trimmed, cut into 3-inch squares
Olive Oil
3-4 pcs of thick cut smoked bacon - chopped into ½” pieces
2 tbsp unsalted butter
6 oz chicken stock

In a medium stock pot or large sautè pan, heat 1 tbsp of olive oil. Over medium high heat, sautè the smoked bacon until golden. Add the butter and when melted, add the mustard greens in handfuls – if there is too much for your sautè pan wait until the first handfuls wilt a bit and turn them in the pan and then add more. Season with salt and pepper.

Deglaze with 6 ounces of chicken stock. Reduce heat to med-low/low. Cover and cook for about 20 minutes, stirring occasionally. You don’t want to the greens to turn brown but you want them cooked through. The final product should have the consistency of cooked spinach.

November 6, 2005 - Joanne

Braised Tokyo Turnips

1 pound baby white turnips or Tokyo turnips trimmed and cut into quarters (you may peel them if you wish.)
Olive Oil
1½ tbsp butter
1 tablespoon sugar
6-10 oz chicken stock
Salt & Pepper

This is a great recipe for turnip-haters. The result is something that tastes very un-turnip-like.

In medium saute pan, heat the butter and 1 tbsp of Olive oil until the butter melts and foams. Add turnips and saute to golden brown – don’t let them burn but you want them to caramelize a bit. Adjust the heat if they start to get too dark. Add 6 oz of chicken stock and the sugar. You want the turnips covered ½ - ¾ of the way up with liquid – so adjust the amount of chicken stock for the size of your pan/turnips – you can also add more later if you need to.

Braise over medium heat until fork tender. Add salt and pepper to taste.

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