- 1 (14 ounce) can chicken broth
- 1 1/2 cups water
- 3 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pound turnip greens, chopped
- 1/2 teaspoon white sugar
DIRECTIONS – Yield (5) servings
Bring chicken broth, water, oil, salt, and pepper to a boil in a stockpot.
Add turnip greens and sugar and return to a boil; reduce heat to medium-low and simmer, stirring every 15 minutes, until greens are tender, at least 30 minutes or up to 2 hours.