Turnip Green Ragout Recipe

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Turnip Green Ragout

Cathy Gillespie


You can use kale, mustard greens or collard greens instead of the turnip greens. Use your favorite. Or use a combination of greens that you like. I like kale and collards.

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Stove Top


3 Tbsp
olive oil, divided
1 lb
sausage, halved & cut into 1/2" slices
16 oz
sliced mushrooms
2 medium
onion, coarsely chopped
2 medium
yellow bell peppers, cut into 1" pieces
12 c
turnip greens, coarsely chopped
2 large
russet potatoes, peeled, cut into 1" cubes
4 c
cooked brown rice
2 c

Directions Step-By-Step

Heat 1 TBS oil in large pot over medium heat. Add sausage slices and cook 5-7 minutes, or until browned, stir often. Transfer to plate lined with paper towels to drain; set aside.
Heat remaining oil in the same pot, over medium heat. Add mushrooms, onions and bell pepper; sauté 7-10 minutes, or until vegetables are soft and mushrooms begin to brown.
Add turnip greens, potatoes and water; season with salt and pepper. Cook 20-25 minutes, or until greens are soft and potatoes are cooked through.
Stir in sausage; cook 2-3 minutes more, or until heated through. Serve over rice.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Cajun/Creole