Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, diced (about 1 cup / 150 g)
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth (960 ml)
  • 1 cup cooked ham, diced (approx. 150 g)
  • 1 medium potato, peeled and cubed (about 200 g)
  • 1 large bunch of fresh turnip greens (about 8 cups loosely packed / 200 g), tough stems removed, leaves chopped
  • Salt and black pepper, to taste
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Prepare Ingredients: Wash the turnip greens thoroughly, dice the onion, mince the garlic, cube the ham, and peel and cube the potato.
  2. Sauté Aromatics and Ham: Heat olive oil in a large heavy-bottomed pot, sauté the diced onion until translucent, add minced garlic for 30 seconds, then stir in the diced ham and cook for 2-3 minutes.
  3. Build the Soup: Pour in the chicken broth and add the cubed potato. Bring the mixture to a boil, then reduce to a simmer and cook until the potato is tender, about 15 minutes.
  4. Add Turnip Greens: Gradually add the chopped turnip greens, stirring to combine as they wilt. Season with salt, black pepper, and a pinch of red pepper flakes if desired. Simmer gently for another 15-20 minutes until the greens are tender but still vibrant.
  5. Final Adjustments and Serve: Taste the soup and adjust the seasoning. For a creamier texture, lightly mash some of the potatoes. Ladle the hot soup into bowls and serve immediately.