about 3 cups

How to Make It

Step 1

Place greens in a medium Dutch oven; add tomatoes. Cook over low heat until steam begins to form. Cover and cook 1 1/2 hours, stirring occasionally. Remove from heat, and cool slightly.

Step 2

Strain cooled mixture through cheesecloth; discard turnip greens and tomato pulp. Clarify bouillon according to procedure.

Step 3

Season bouillon with salt and pepper. Serve bouillon warm or chilled as an appetizer or use as a foundation for other soups or stews.

Oxmoor House Homestyle Recipes

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