turnip green ragout
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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prep time
cook time
method
Stove Top
yield
8 serving(s)
Ingredients
- 3 tablespoons olive oil, divided
- 1 pound sausage, halved & cut into 1/2" slices
- 16 ounces sliced mushrooms
- 2 medium onion, coarsely chopped
- 2 medium yellow bell peppers, cut into 1" pieces
- 12 cups turnip greens, coarsely chopped
- 2 large russet potatoes, peeled, cut into 1" cubes
- 4 cups cooked brown rice
- 2 cups water
How To Make turnip green ragout
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Step 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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Step 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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Step 3Stir in sausage; cook 2-3 minutes more, or until heated through. Serve over rice.
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