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.
I chose this soup based on its colorful picture and the fact that I had never tried eating a turnip. That being said, after reading through the recipe I immediately didn't like the idea of precooking the greens so I asked the southern boy that I married what he thought and he said to add them last thing. He also suggested leaving out the parmigiana cheese cause it might get stringy. I left it out so that it was dairy free! Happy to report I like turnips and that they can be compared to a potato in texture and color but they have more flavor - I'll definitely be using them again in recipes. I also only put in seven large turnip leaves after removing the course center and stem and chopping them into nice sized rectangles.Two bowls later - yum. I'm looking forward to tomorrow and leftovers!Oh forgot to mention I didn't have two cans of white kidney beans so I substituted a can of light red ones. See for yourself - this soup is gorgeous!
I have to say that I thought this soup was disgusting. If you are determined to make this -- here's my advice. Skip the turnip greens altogether. YUCK. If you love turnip greens and want to add them, don't cook them ahead of time. Add them fresh when you add the the chicken broth. Here's my second advice -- don't make the soup.
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