Type what you have

Ingredients

• ✓ turnip green
• black pepper
• salt
• vegetable soup mix
• chicken broth
• onion
• andouille sausage
• salt
• garlic powder
• creole seasoning
• sugar
• olive oil
• great northern bean
• black bean
• water
• tomato
• chicken broth
• butternut squash

Instructions

1. 1 Combine butternut squash, reduced-sodium chicken broth, diced tomatoes, water, black beans, great northern beans, turnip greens, 1 1/2 tablespoons olive oil, sugar, Creole seasoning, garlic powder, and salt in a large pot over medium-high heat. Bring to a boil.
2. 2 Meanwhile, heat remaining olive oil in a large skillet over medium-high heat. Cook and stir sausage and onion in the hot skillet until sausage is browned and crumbly and onion is translucent, 5 to 7 minutes. Add regular chicken broth and scrape up all the browned bits on the bottom of the skillet. Pour the mixture into the soup pot.
3. 3 Reduce heat and simmer soup until squash and greens are tender, about 45 minutes. Season with salt and pepper.

By Jonathan Batchelor

Ingredients

• ✓ turnip green
• bacon
• onion
• garlic
• tarragon vinegar
• cream cheese
• sour cream
• parmesan cheese
• paprika
• salt

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until some of the fat is rendered, about 5 minutes. Add onion and garlic; cook and stir until fragrant, 2 to 3 minutes. Pour in tarragon vinegar; cook for 2 minutes.
2. 2 Place turnip greens in a large saucepan over medium heat. Cook and stir until tender, 5 to 10 minutes. Stir in bacon mixture. Add cream cheese, sour cream, Parmesan cheese, paprika, and salt. Cook over medium-low heat, stirring occasionally, until creamy and heated through, about 15 minutes.

By Stephanie Shepard

Ingredients

• ✓ turnip green
• olive oil
• bacon
• onion
• garlic
• collard green
• mustard green
• chicken broth
• salt
• black pepper
• red pepper flake

Instructions

1. 1 Heat olive oil in a large pot over medium-high heat. Cook and stir bacon in hot oil until crisp, 7 to 10 minutes. Remove bacon from pot, crumble, and return to the pot. Add onion to the bacon; cook and stir until the onion is tender, about 5 minutes. Stir garlic into the bacon mixture; cook and stir until fragrant, about 2 minutes. Add collard greens, turnip greens, and mustard greens; cook and stir until the greens start to wilt, 2 to 3 minutes.
2. 2 Pour chicken broth into the pot; season with salt, black pepper, and red pepper flakes. Reduce heat to low, cover pot with a lid, and cook at a simmer until the greens are tender, about 45 minutes.

By chefboy11

Ingredients

• ✓ turnip green
• water
• salt
• sugar
• onion
• garlic
• hot sauce

Instructions

1. 1 Combine water, salt, and sugar in a stockpot; bring to a boil. Add turnip greens, onion, and garlic to the boiling water; cook, stirring occasionally, for 5 minutes. Stir hot sauce into the mixture and cook until greens are tender, about 20 minutes more.

By kcphs09

Ingredients

• ✓ turnip green
• chicken broth
• water
• olive oil
• salt
• black pepper
• white sugar

Instructions

1. 1 Gather the ingredients.
2. 2 Bring chicken broth, water, oil, salt, and pepper to a boil in a stockpot.
3. 3 Add turnip greens and sugar and return to a boil; reduce heat to medium-low and simmer, stirring every 15 minutes, until greens are tender, at least 30 minutes or up to 2 hours.

By wright134

Ingredients

• ✓ turnip green
• vegetable oil
• pork sausage
• red onion
• chicken broth
• great northern bean
• cannellini bean
• tomato
• water
• ham bone broth
• herb and garlic soup mix
• cajun seasoning
• garlic powder

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add oil; when hot, saute sausages and onion together until browned, 5 to 7 minutes. Transfer to a bowl.
2. 2 Mix chicken broth, turnip greens, great northern beans, cannellini beans, tomatoes, water, ham bone broth, garlic soup mix, Cajun seasoning, and garlic powder together in a large bowl.
3. 3 Pour broth mixture into the hot pressure cooker and scrape the browned bits off the bottom. Return cooked sausages and onion to the pressure cooker. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

By ButlersBistro

Ingredients

• ✓ turnip green
• onion
• bacon
• coffee
• balsamic vinegar
• garlic powder
• salt
• black pepper

Instructions

1. 1 Cook onion and bacon in a large skillet over medium heat, covered, turning occasionally, until onion is translucent and bacon is evenly browned, 8 to 10 minutes.
2. 2 Add turnip greens to the skillet, a handful at a time if necessary; cook until wilted down, 5 to 7 minutes. Add coffee, vinegar, garlic powder, salt, and black pepper.
3. 3 Taste cooking liquid; adjust seasonings if necessary. Reduce heat to low or medium-low, cover, and simmer for 20 to 25 minutes.
4. 4 Uncover skillet; cook until liquid has reduced and greens are tender, about 10 minutes more.

By MitchJGray

Ingredients

• ✓ turnip green
• sauerkraut
• onion
• salt
• black pepper
• apple juice concentrate
• water
• brown sugar
• kielbasa sausage

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Empty sauerkraut and turnip greens into a colander and rinse lightly; drain. Spread sauerkraut, turnip greens, and onions in an even layer in a large baking dish and season with salt and black pepper.
3. 3 Whisk apple juice concentrate, water, and brown sugar in a bowl, dissolving the sugar. Pour juice mixture over vegetables. Arrange pieces of kielbasa sausage into dish atop vegetables.
4. 4 Bake in the preheated oven until most of the liquid has evaporated and the kielbasa is browned, about 2 hours, stirring every 20 minutes.

By waryr1

Ingredients

• ✓ turnip green
• olive oil
• onion
• garlic
• chorizo
• ham
• potato
• turnip
• chicken stock
• cannellini bean

Instructions

1. 1 Heat oil in a stockpot over medium heat. Add onion and sauté until translucent, 5 to 10 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes.
2. 2 Stir in chorizo and ham; cook and stir until lightly browned, 3 to 4 minutes. Add potatoes and turnips, then pour in stock and bring to a boil. Reduce the heat to medium-low, cover, and simmer until potatoes and turnips are tender, about 20 minutes.
3. 3 Increase the heat to medium and stir in beans and greens; cook until greens are tender, at least 3 minutes.

By JMCCURTAIN

Ingredients

• ✓ turnip green
• collard green
• mustard green
• chicken broth
• salt
• vegetable oil
• bacon bits
• white sugar
• garlic
• salt
• pepper

Instructions

1. 1 Remove leaves from collard, mustard, and turnip greens; discard stems. Gently wash leaves in warm water to remove all soil and sand. Partially fill a clean sink with warm water; stir in 2 cups chicken broth and 3 tablespoons salt. Allow greens to soak in chicken broth mixture for 10 minutes.
2. 2 Scoop greens into a colander and allow to drain; do not rinse. Discard chicken broth mixture down the sink.
3. 3 Pour remaining 2 cups chicken broth into a large pot; mix in greens.
4. 4 Stir in vegetable oil, bacon bits, sugar, garlic, salt, and pepper; bring to a boil.
5. 5 Reduce heat to a simmer and cook, stirring occasionally, until greens are tender, 45 minutes to 1 hour.

By Mama Luvs Papa

Ingredients

• ✓ turnip green
• vegetable oil
• kielbasa sausage
• onion
• chicken broth
• great northern bean
• vegetable soup mix
• hot pepper sauce
• garlic powder
• creole seasoning
• salt
• black pepper

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add kielbasa and onion; cook and stir until kielbasa is browned and onion is translucent, 5 to 7 minutes. Remove to a plate.
2. 2 Add broth, turnip greens, beans, soup mix, hot pepper sauce, garlic powder, Creole seasoning, salt, and pepper to the saucepan; bring to a boil over medium-high heat.
3. 3 Return kielbasa and onion mixture to the saucepan. Reduce the heat to medium-low and simmer for 2 hours.

By DEBBIE ADAMS

Ingredients

• ✓ turnip green
• water
• celery
• carrot
• potato
• onion
• ginger root
• salt
• black pepper
• soy sauce
• spaghetti
• salmon
• lemon juice

Instructions

1. 1 Pour water into a large pot. Add celery, carrots, potatoes, onion, and ginger to the water; season generously with salt and pepper. Bring the water to a boil, reduce heat to medium-low, and cook at a simmer until carrots are tender, about 10 minutes. Stir turnip greens and soy sauce into the soup; cook until greens wilt, about 5 minutes.
2. 2 Stir spaghetti into the simmering mixture; cook until the pasta is just beginning to soften, about 10 minutes. Add salmon and lemon juice to the liquid. Remove pot from heat and let salmon steep in the soup until warmed, about 5 minutes.

By vbos

Ingredients

• ✓ turnip green
• beef stock
• tomato
• green chile
• onion
• ham
• red wine vinegar
• sugar
• garlic powder
• seasoned salt
• red pepper flakes
• bay leaf
• collard green
• mustard green

Instructions

1. 1 Place beef stock, diced tomatoes with green chiles, onion, ham, vinegar, sugar, garlic powder, seasoned salt, red pepper flakes, and bay leaf in a slow cooker. Add collard greens, mustard greens, and turnip greens in order listed to slow cooker.
2. 2 Cook on Low until greens are very tender, 4 to 6 hours.

By Magicalviolets

Ingredients

• ✓ turnip green
• white rice
• red pepper
• file powder
• black pepper
• bay leaf
• vegetable broth
• garlic
• yellow onion
• red bell pepper
• all-purpose flour
• kosher salt
• green cabbage
• thyme
• butter
• celery
• rainbow chard
• lacinato kale
• collard green
• leek

Instructions

1. 1 Cut leeks in half lengthwise, then slice both white and green parts crosswise into 1/4-inch thick pieces. Remove and discard stems from collard greens, turnip greens, kale, and chard; chop all greens, keeping them separate. Dice celery stalks and reserve leaves for garnish.
2. 2 Melt 2 tablespoons butter in a large pot over medium heat. Add leeks and 1 tablespoon thyme; cook, stirring frequently, until leeks are tender and translucent, about 5 minutes. Add collard greens, turnip greens, and cabbage; cook, stirring frequently, until greens are wilted, about 5 minutes. Add kale, chard, and 1 tablespoon salt; cook, stirring frequently, until all greens are wilted, about 5 minutes. Reduce heat to low and continue cooking greens, stirring frequently, until tender and no longer bitter, about 10 minutes. Remove greens from the pot and transfer to a large bowl; set aside until ready to use.
3. 3 Wipe out the pot and melt remaining 4 tablespoons butter over medium heat. Whisk in flour and cook, stirring constantly, until flour mixture is dark brown in color and very aromatic (try to get this mixture as dark as possible without burning it), about 5 minutes. Add bell pepper, onion, and diced celery; cook, stirring frequently, until vegetables are tender, about 5 minutes. Add garlic and remaining 1 tablespoon thyme; cook, stirring constantly, until tender and fragrant, about 1 minute.
4. 4 Whisk in vegetable broth. Add reserved braised greens, add bay leaves, black pepper, file powder, and crushed red pepper. Bring mixture to a boil over medium heat, stirring occasionally. Reduce heat to low, and cook, stirring occasionally, until slightly thickened and vegetables are tender, about 30 minutes. Season with remaining 1 tablespoon salt.
5. 5 Serve over cooked rice and garnish with reserved celery leaves, if desired.

By John Somerall

Ingredients

• ✓ turnip green
• lemon juice
• flat-leaf parsley
• water
• green bean
• cannellini bean
• white wine
• beet
• turnip
• carrot
• leek
• chili flake
• bay leaf
• kosher salt
• rosemary
• garlic
• roma tomato
• onion
• olive oil
• kosher salt
• parmigiano reggiano cheese
• garlic
• olive oil
• kale
• beet green

Instructions

1. 1 Bring a large pot of salted water to a boil. Prepare a bowl of ice water. Strip beet greens, turnip greens, and kale from their coarse stems and wash leaves well. Working in batches, cook each bunch in boiling water until bright green and slightly limp, about 1 minute. Transfer immediately to ice water and repeat with remaining greens. Discard cooking water.
2. 2 Remove greens from ice water and squeeze out as much water as possible.
3. 3 Combine greens, 2/3 cup olive oil, 2 cloves garlic, Parmigiano Reggiano cheese, and 1/2 teaspoon kosher salt in blender or food processor; blend until smooth. Transfer pesto to a bowl and cover surface with plastic wrap.
4. 4 Heat 1/4 cup olive oil in large pot over medium-high heat. Stir in onion, grated tomato, 4 cloves minced garlic, rosemary, 1/2 teaspoon kosher salt, bay leaf, and chili flakes. Cook, stirring frequently, for 5 minutes; reduce heat to low. Continue cooking and stirring until vegetables are a deep golden brown, 20 to 30 minutes.
5. 5 Pour remaining 2 tablespoons olive oil over onion mixture. Stir in leek, carrot, turnips, and beets. Increase heat to medium-high and cook, stirring occasionally, for 5 minutes.
6. 6 Pour white wine over vegetable mixture and scrape browned bits off the bottom of the pot. Mix cannellini beans and green beans into vegetable mixture; pour in 5 cups water. Bring liquid to a boil, reduce heat, and simmer until green beans are tender, about 5 minutes more. Stir in parsley and lemon juice.
7. 7 Divide soup among heated bowls and serve with a generous dollop of the winter greens pesto.

By Oxbow Farm