Braising for Vegetarians

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Braising is usually most closely associated with meat, especially big tough cuts that need long stewing. But some of our favorite vegetable dishes are braised as well.

We're going to be talking about vegetarian braising this week - be on the lookout for some braised vegetable recipes. For now, here's some general advice from our old vintage Betty Crocker cookbook and some of the recipes we've collected this winter...

Our old Betty Crocker also calls braising "panning," and gives these instructions. They say to cut up thick, hearty veggies like carrots or celery, cook them just until browned in a little oil or butter, then put in a tablespoon or two of water or wine, cover and cook for 5-12 minutes.

Wine-Braised Cabbage
Greek-Style Braised Green Beans
Easy Braised Collard Greens

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.