While having leisurely Sunday morning coffee I was browsing through the Huffington Post and discovered a presentation on rediscovering mustard greens (though I didn’t realize that they were lost or misplaced). If mustard greens need rediscovery, then perhaps turnip greens need rediscovery (or just discovery) too. One of my favorite things to do with heartier greens (those that need longer cooking, unlike spinach) like collards, mustard, kale, dandelion, or chard is to braise them with sausages for a one-pot meal that is easy to make in any quantity–and reheats and freezes well.

Just recently I was the happy recipient of a LOT of turnip greens from a gardener who likes the bottoms–the turnips and not the green tops. Some of these were older–so a bit spicier, with some of the “horseradish” tang that you find in mustard greens as well.

Even though it was warm weather, I had just started an intense indexing project and wanted some easy food–braised greens with sausage.  No need for a recipe and certainly not labor-intensive or needing a lot of attention while it cooked. (I thought about using the pressure cooker, or the slow cooker but just did this on the stove-top this time)

I started by dicing and sautéing a large onion, then added a mix of sweet and hot Italian sausage, removed from the casings, to brown lightly.  Of course it needed garlic–about half a dozen large cloves, minced. (The garlic mellows a lot during cooking.)  Since the greens had their own “heat” and I had used hot Italian sausage, I didn’t add the hot red pepper flakes that I would have used with other sausages, or other greens–e.g. kale or collards.

Once the garlic had sautéed enough to become aromatic, I added the washed and cut up greens (still wet from washing) and a can of diced tomatoes. In a tightly lidded pot, I left this over low heat until the greens were almost tender–about 45 minutes. (Since these were older turnip greens, I did remove the stems before cooking.)

In went one can (rinsed) of pinto beans (not on the low-carb diet, but…) and continued to cook about 30 minutes more to let the beans pick up some of the flavor of the greens and the sausage. Home-cooked dried beans would have been better, but since I didn’t have any of those in the freezer, and hadn’t planned ahead–canned ones had to do for now.

And there you have it, a quick supper, and a couple of servings for the freezer for several more quick, comforting meals.  Since the greens were spicy, the sweet Italian sausage added a nice counterpoint. I’m glad to have some tucked away in the freezer since I suspect that will be the last of the turnip greens for the summer–as the weather gets hotter the greens get a bit more assertive. If I’m lucky and there are more, I’ll probably do this again, but omit the hot Italian sausage. Or think about doing this with lamb sausage…so many possibilities, and so easy–and reasonably healthy as well.

All you need to add is a glass of a nice sassy, robust red wine, and maybe some good crusty bread (if you’re not on a low-card diet). A son goût!