Photo: Alison Miksch; Styling: Buffy Hargett Miller
Turnip greens, a Southern staple, have a peppery and slightly sweet taste. Look for smaller leaves or baby turnip greens, which are more tender.
Makes 2 qt.
1. Bring 2 qt. water and 1/4 cup kosher salt to a boil in a large stockpot over high heat. Add turnip greens, and boil 5 minutes or until tender. Drain.
2. Cook sausage in hot oil in a large Dutch oven over medium heat, stirring often, 5 minutes or until browned. Stir in turnips, and cook 5 minutes. Add leeks and next 3 ingredients, and cook, stirring often, 5 minutes or until leeks are tender.
3. Increase heat to high. Add turnip greens and chicken broth, and bring to a boil. Reduce heat to medium, and simmer, stirring occasionally, 10 minutes. Stir in Parmigiano-Reggiano cheese, black pepper, and remaining 1 1/2 tsp. salt.
Note: We tested with Swanson Natural Goodness 33% Less Sodium Chicken Broth.
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