Turnip Greens, Red Potatoes and Mushrooms

Serves: 4


1 (1 pound) bag Cut 'N Clean Greens Turnip Greens
7 cups water
2 teaspoons salt
1-1 1/4 pounds medium red potatoes (about 4 or 5)
4 tablespoons (1/2 stick) butter
8 ounces fresh mushrooms, thickly sliced
1 tablespoon dried marjoram
1 tablespoon brown sugar
2 teaspoons crushed garlic
Salt and pepper to taste


In a stock pot, bring water and 2 teaspoons salt to a boil. Add turnip greens and potatoes and boil gently, uncovered, until just tender, about 17-20 minutes.

Meanwhile, melt butter in a 12-inch non-stick skillet over medium heat and saute mushrooms until tender, about 7-10 minutes. During the last minute of cooking time, add marjoram, brown sugar and crushed garlic. Remove from heat when done cooking.

When potatoes and greens are done, drain in a colander and add potatoes and greens to the mushrooms. Stir to combine and cook for another 5 minutes or so, to heat through.

Season to taste with salt and freshly ground pepper.

Popular vegetable substitutions include: Euro Greens or Turnip Greens
Turnip Greens, Red Potatoes and Mushrooms

Photo by Maryam Nikkhah, VC Foto

A hearty and savory Turnip Greens recipe