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Hi and welcome to Cajun Cooking TV. Tonight, we are cooking turnip green with the fresh pork sausage. This was requested by one of our viewer so let us get started.

First, I have a beautiful colorful array of cut up bell peppers, all dice, yellow, green and red. I have two large turnip roots and I just diced them up and peel them very well and dice them up. I have one length of fresh pork sausage that was smoke on the grill last night. I have a large container of, it was like two bunches of turnip greens and so that were all chop, washed and cut off. I have a sweet vadelia onion diced and about two gloves of garlic, all chopped up here.

So, we got to get started. First, I have got some large stuff by here. So, I am going to turn this on number six and start to sauté the vegetables and then we will keep moving. I am going to add one cup of bell peppers and one-cup chopped onion.

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Like that and then all of this good flavorful garlic. I am going to sauté this until the vegetables are cooked and then we will add – We will take the vegetables. I used two tablespoons of canola oil in the pan and sauté the vegetables on, like number six, for about five minutes. Now, I am going to add in some vegetables stock that I have.

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This is really good and flavorful. You can use chicken stock or just any kind of stock. We will make stock all at one time and put it in the freezer. And I am also going to add in right now because I wanted to cook down and get so off before we put the turnip greens in. I have all of the cut-up turnip root. This is where we are eating the whole plants tonight. Cut that in here, I am going to add some more water, probably about another container of water and we will boil this about 15 minutes, just until the turnip root gets soft.

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We are back and we have got our turnip roots tender now, so let us put in our seasoning and stir that really well. I have got of one teaspoon of sea salt and one teaspoon of Tommy Chachere’s Grill Seasoning. I am just going to toast that in there and I want to go ahead and toast in our pork sausage. I sliced it up and kind of chopped it into smaller pieces and it probably will not fall apart in there. There is a little frame on them. That is water to a boil. it is still boiling.

And we have got all these beautiful greens and I am going to slowly kind of put this down in here and these are going to cooked up probably in about ten minutes and I will show you the results when we get back.

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Now, we just had that four cups of vegetables about stocked. So, that is all we put in here. We have got all the greens in. We started to mash them down. We are going to cover them and put it on like number four.

It really took 45 minutes to cook the turnip green.

Hey, everybody we are back we have been cooking up a storm. This is some of great southern cooking. We have got Hoppin John black eyed peas and we made on the side, some turnip greens with fresh pork sausage and this is simmered down. I am going plate this up. Look, how colorful with the bell peppers. Wow! This is awesome. We have got that sausage in there. That is on the recipe, it said cooked it for 10 minutes. I am going to tell you, that was just not the right one.

What we did was resimmer this for about 45 minutes. Simmer it down. That is more of a Southern Creole style is to cook it way down. Look at this awesome turnip greens, all the stalks are really tender, all the sausages in here, and we have our colorful seasoning. Here we have the cut up turnip roots. This is beautiful. Let me give this to taste because I do not even think I like turnip greens.

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Man, that is pretty good. I think I like them now. This has been another episode of Cajun Cooking TV. We thank Dennis in Irvine, California for our recommending that we cook turnip greens and we will see you next time.

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