Braised Vegetables

Braised Vegetables
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 45.1
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 77.8 mg
  • Total Carbs: 7.4 g
  • Dietary Fiber: 2.2 g
  • Protein: 1.7 g

View full nutritional breakdown of Braised Vegetables calories by ingredient
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Braising is a cooking method similar to sautéing,
but with liquid.
Braising is a cooking method similar to sautéing,
but with liquid.

Number of Servings: 12


    olive oil
    mustard seeds
    or whatever spices you like
    and any vegetables you want to use
    I used:
    romanesco (green cauliflower)
    red pepper
    napa cabbage


Heat the olive oil then add mustard seeds, onion, and celery let them cook 5 min or so then add a little water more veggies and add the leaf types at the end.


prep vegetable
Any cooking greens can be
cooked in this way. Simply wash the greens
well, leave wet, and roughly chop. You may
mix with other cleaned and trimmed veggies,
like radishes, turnips, or carrots. In a large pan
or skillet that can be covered, sauté garlic or
onions in olive oil or butter for about 2 minutes.
Add the greens and other veggies and sauté 3-5
minutes, until the greens begin to lose some
volume. Turn the heat to low, add ¼ inch of
water, wine, broth, or juice, cover, and cook to
desired tenderness, stirring occasionally. Add
more liquid as necessary, top with your choice
of condiments, like roasted nuts, sliced
mushrooms, or lemon juice, and enjoy!

Serving Size: about 2 cups

Number of Servings: 12

Recipe submitted by SparkPeople user AALLEY2.

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