Turnip greens have a peppery bite when raw and develop a slightly smoky taste when cooked. The spiciness of this dish depends on the type of sausage you choose—for a
milder stew, substitute Italian-style vegetarian sausage for chipotle-style. Other tasty greens to try in this recipe include curly kale, mustard greens, or collard greens.
- 3 Tbs. olive oil, divided
- 4 Mexican chipotle grain meat sausages, such as Field Roast, or soy sausages (1 lb.), halved and cut into ½-inch slices
- 16 oz. sliced mushrooms
- 2 medium onions, coarsely chopped (3 cups)
- 2 medium yellow bell peppers, cut into 1-inch pieces (3 cups)
- 12 cups coarsely chopped collard greens
- 2 large russet potatoes, peeled and cut into 1-inch pieces
- 4 cups cooked brown rice
1. Heat 1 Tbs. oil in large pot or Dutch oven over medium heat. Add sausage slices, and cook 5 to 7 minutes, or until browned, turning often. Transfer to paper-towel-lined plate, and set aside.
2. Heat remaining 2 Tbs. oil in same pot over medium heat. Add mushrooms, onions, and bell peppers, and sauté 7 to 10 minutes, or until vegetables are soft and mushrooms begin to brown. Add collard greens, potatoes, and 2 cups water, and season with salt and pepper, if desired. Cook 20 to 25 minutes, or until collard greens are soft and potatoes are cooked through.
3. Stir in sausage, and cook 2 to 3 minutes more, or until heated through. Serve over rice.
- Serving Size: Serves 8
- Calories: 140
- Carbohydrate Content: 14 g
- Fat Content: 10 g
- Fiber Content: 3 g
- Protein Content: 2 g
- Saturated Fat Content: 1 g
- Sodium Content: 146 mg
- Sugar Content: 9 g