Braised Turnip Greens and Rainbow Chard

Serves: 6-8


1 (1 pound) bag Cut 'N Clean Greens Turnip Greens
1 (12 ounce) bag Cut 'N Clean Greens Rainbow Chard
4 tablespoons butter
1 onion, chopped (about 1 cup chopped onion)
3 tablespoons minced garlic
3 cups low-salt, fat-free gluten free chicken broth
Freshly ground pepper
Optional garnish: 2 pieces cooked bacon, chopped


In a wide, deep sauté pan over medium heat, melt butter and add chopped onion. Sauté onion for 7-10 minutes, until lightly browned. Add the garlic during the last minute of cooking time, so it doesn’t burn. Add chicken broth and bring to a boil. Add the greens, and boil gently, uncovered, stirring occasionally, for about 10 minutes. Greens will still be a fairly bright in color, but should be tender by this time.

Using a tongs or a slotted spoon, remove greens to a serving bowl, leaving the liquid in the pan, and set the greens aside. Simmer the liquid remaining in the pan for another 5 minutes or so, until it is reduced to 3 or so tablespoons. Season to taste with freshly ground pepper, and pour over greens in the serving bowl, stirring slightly to mix. Sprinkle with chopped bacon if using.

Note: It is difficult to fit all these greens in a standard 12-inch non-stick skillet, so if that is your largest pan, consider halving the recipe.

Also, you may substitute fresh pea tendrils for the chard, if you are lucky enough to find them available in season (spring).

Popular vegetable substitutions include: Euro Greens or Organic Garden Greens or Rainbow Chard or Turnip Greens

Recipe by Dorothy Reinhold, Shockingly Delicious
Photo by Maryam Nikkhah,

An elegant, rich-tasting side dish recipe perfect for a special dinner.