1

Grill the sausages until internal temperature registers 145F-150F.

2

Meanwhile, take the turnip greens and boil in a pot of salted water for 3-5 minutes. Strain, rinse with cold water, and strain again.

3

In a skillet, heat the olive oil over medium heat. Add the turnips (cut in half) and chile and salt to taste; toss to coat with the oil. Cover and cook until the turnips are lightly browned in spots and the cut sides are almost tender when pierced, about 5 minutes. Add the garlic and cook another minute or so to release the fragrance.

4

Add the greens and heat through. Serve alongside the sausages.

Serving size: 1/4 of a recipe (8 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.