turnip green ragout
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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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yield
8 serving(s)
method
Stove Top
Ingredients For turnip green ragout
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3 Tbspolive oil, divided
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1 lbsausage, halved & cut into 1/2" slices
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16 ozsliced mushrooms
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2 mdonion, coarsely chopped
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2 mdyellow bell peppers, cut into 1" pieces
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12 cturnip greens, coarsely chopped
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2 lgrusset potatoes, peeled, cut into 1" cubes
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4 ccooked brown rice
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2 cwater
How To Make turnip green ragout
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1Heat 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.
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2Heat 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.
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3Stir in sausage; cook 2-3 minutes more, or until heated through. Serve over rice.
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