The Accidental Locavore loves turnip greens! Who knew? They were in my first farm box of the season and they were delicious. How did they get so good? Well, fresh from the farm is always good and for once, no bacon was used in the making of this dish. Not to worry, pork products still made an appearance in the form of andouille from Uphill Farm near us upstate (also at the Union Square Greenmarket). To prep the greens, stem them like spinach and soak in cold water to get rid of the sand, rinse and let dry. This is an easy dish and will serve 2 as a main course. Feel free to substitute any sausage you like, Italian would work fine.
- 1 bunch turnip greens, washed and stemmed
- 1 tablespoon olive oil
- 4 links andouille sausage, sliced into 1/2″ disks
- Salt and pepper to taste (about 1/2 teaspoon each)
- 1 tablespoon fresh lemon juice
In a large sauté pan over medium-high heat, warm the olive oil, add the andouille sausage. Sauté for about 8-10 minutes until the sausage is cooked through. When the andouille is done, toss in the turnip greens. To the greens, add the salt & pepper and the lemon juice. When the greens are softened, about another 10 minutes, they’re done.
Southerners might be shocked at the short cooking time, however I thought they were great. The turnip greens tasted a lot like another favorite, broccoli rabe with the andouille giving them a nice flavor combination of smoke with a little heat. Looking at the sausage and greens in the pan, I had a momentary wish that my stove wasn’t so slow at boiling water for a pot of water for pasta. If you want to toss the turnip greens and sausage with pasta, orecchiette is the traditional version and that way you can feed four with one bunch of greens.
How do you usually serve turnip greens?