87 braised recipes

Cabbage simply braised with shallots, lemon and cream. Easy to make and incredibly economical.

Infuse flavor into boring Brussels sprouts by shallow braising in stock with shallots and thyme.

Savory and succulent, these braised leeks and shitake mushrooms are a delightful vegan dish that will leave you wanting more. This recipe combines the delicate flavors of leeks and shitake mushrooms with the rich taste of sherry and a hint of citrus from the orange. It's perfect for a cozy night in or to impress your guests at a dinner party.

German braised red cabbage with bratwurst, simmered low and slow with Granny Smith apples, caraway, and a sweet-tart hit of vinegar and currant jelly. A classic Oktoberfest plate of silky ruby cabbage and juicy sausage.

Quick braising creates a nice texture and flavor. Not mushy or overcooked with simple flavors make it a quick and economical side.

First time I've paired pork chops with dried fruit. During braising the apricots and prunes plumped up and added a nice mellow fruitiness which paired with the tender pork perfectly.

Simply braise green beans in a tomato sauce that is cooked with garlic and onion, tasty, juicy and refreshing!

Perfect southern style collards made quick and easy. Simply kicked up with garlic and some pepper flakes.

In this fabulous recipe, we use several kinds of seasonal root vegetables, braising them with red wine, let the whole dish become more tasty, you can serve it as a vegetarian dish or a side-dish with turkey, chicken or beef.

Quick, easy and tasty. Vinegar, a bit garlic, cayenne and sesame seeds make these simple beet greens taste amazingly delicious.

This delicious and well-balanced one pot meal will for sure satisfy everyone around the dinner table with all the yumminess and goodness.

Brussel sprouts are sauteed with browned mushrooms, braised in a tasty tomato sauce, and served with toasted pine nuts and homemade croutons.

Winter greens can be bitter but not when cooked this way. Perfectly complimentary flavors and belly filling warmness. If you've never tried collard greens before this recipe is more than worth the effort.

Broccoli rabe or Rapini is slightly more bitter tasting than broccoli. Blanching one or two minutes in boiling water then refreshing in cold or ice water locks in the bright green color. This flavorful combination of Mediterranean seasonings really matches it well. If you can't find rapini you can use ordinary broccoli with equally outstanding results.

Wok-braised asparagus with bamboo shoots, water chestnuts, celery, and fresh mushrooms. Start with a high-heat stir-fry, cover and braise for tender-crisp results, finish with cashews.

Braised fennel sauteed in butter, simmered in chicken broth until meltingly tender, and finished with grated Parmesan. Four ingredients, 30 minutes, pairs beautifully with pork.