Turnip greens, a Southern staple, have a peppery and slightly sweet taste. Look for smaller leaves or baby turnip greens, which are more tender.
1/4 cup plus 1 1/2 tsp. kosher salt, divided
1 (1-lb.) package fresh chopped turnip greens
2 cups diced smoked sausage
2 olive oil
3 medium turnips (about 1 lb.), chopped
2 leeks, chopped
1 red bell pepper, chopped
3 garlic cloves, minced
2 (15-oz.) cans white beans, drained and rinsed
1 (32-oz.) container reduced-sodium chicken broth
1/4 cup grated Parmigiano-Reggiano cheese
1 ground black pepper
How to Make It
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.
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.
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.
POP OPEN A CAN White beans save time without sacrificing flavor.