I love me some greens. It doesn’t matter if it’s collards, turnip or what-have-you. Now my dad, who is deceased, used to talk about his Italian mother cooking greens. I only wish I’d asked him just what kind of greens she cooked. So, on a whim instead of using ham with these greens I decided to use some Italian sausage in a nod to my “Naunie”. You could use less sausage if you just wanted a little flavoring, but since we like Italian sausage I used a whole pound.
3 bunches turnip greens (about 12 oz before trimmed)
1 lb sweet Italian sausage, removed from casing
1 med onion, chopped
1 tablespoon minced garlic
1 tablespoon sugar
2 teaspoons of salt
4 tablespoons apple cider vinegar
- Wash the greens well and cut off any hard stem endings.
- Chop the greens moderately.
- Brown the sausage meat in a large stock pot, stirring and crumbling with a fork.
- Add the remaining ingredients, cover and cook over med-high for 15 minutes or until tender. (I will usually stir the pot 2-3 times).
For another Italian inspired greens dish check out my Country Pork and Collard Greens Ravioli.