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

  1. Wash the greens well and cut off any hard stem endings.
  2. Chop the greens moderately.
  3. Brown the sausage meat in a large stock pot, stirring and crumbling with a fork.
  4. 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).

Serves: 8

For another Italian inspired greens dish check out my Country Pork and Collard Greens Ravioli.


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