Turnip Green Ragout

Turnip Green Ragout Recipe

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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

How to Make Turnip Green Ragout


  1. 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.
  2. 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.
  3. Stir in sausage; cook 2-3 minutes more, or until heated through. Serve over rice.

Printable Recipe Card

About Turnip Green Ragout

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

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