Mistress Talia: a sadistic domme

I tried three new vegetable recipes for Thanksgiving.

Nobody liked the butternut squash, apple & gorgonzola gratin very much, I suspect because none of us liked the cheese.

The roasted cauliflower & delicata squash was OK, but no one seemed to really love it.

Surprisingly, the braised kale and turnips was a huge hit. You don't expect kale and turnips to be popular, but they turned out awesome.

ingredients

• 1 lb turnips
• 1 lb kale, divided
• 3 cloves garlic, pressed
• 3 TB butter
• 2 cups chicken broth (I used turkey pan drippings since I had more than needed for gravy)
• 1 tsp thyme
• 1 tsp freshly-ground black pepper
• 1/2 cup raisins

method

1. Peel and halve turnips. Cut each half into 1/4 inch wedges.
2. Melt butter in cast-iron dutch oven over medium heat.
3. Add turnips and cook 10 minutes, stirring occasionally, until golden.
4. Add garlic and cook 2 minutes.
5. Add broth and half of the kale. Increase heat to medium high. Cover and cook 3 minutes.
6. Uncover and add the rest of the kale, the thyme and pepper. Recover and cook another 5-7 minutes, until turnips are tender.
7. Stir in raisins.

nutritional information

Makes twelve 1/2 cup servings, each serving contains 80 calories, 12g carbohydrate, 2g protein, 3g fat.