KALE, TURNIP GREENS AND SPINACH with beets, carrots and potatoes in a creamy mustard garlic horseradish sauce! Tastes like you cooked it with salt pork!

Makes 17 cups

6 c. water

16 oz. bag fresh-cut kale (remove all coarse stems from greens, even when greens are pre-cut)

16 oz. bag fresh-cut turnip greens

10 oz. bag fresh baby spinach leaves

2 c. water

1/2 t. salt

1 lb.  fresh beets, peeled and cut into 1/2 inch cubes

3-4 carrots, peeled and cut into 3/8 inch cubes

3, 14.5 oz. cans whole potatoes, drained and rinsed; cut into 1/2 inch cubes

28 oz. can diced tomatoes, including liquid

2 t. salt

3 t. garlic powder

1/4 c. extra virgin olive oil

2 T. Balsamic vinegar

lots of freshly ground black pepper

1/2 c. soy cream cheese, plain (I used Tofutti brand)

1/2 c. prepared yellow mustard

1 T. prepared horseradish

14.5 oz. can vegetable broth mixed in bowl with 1/4 c. cornstarch till dissolved

1 T. sugar

salt and pepper to taste

Place water in extra-large soup pot. Bring to boil.

Add kale, push down into water to soften, cover and cook till tender, 10 minutes or so. Lift kale into colander and set aside.

Add turnip greens (and beet greens if you have them) to the same water you cooked the kale in. Cook the same way till tender. Lift from pot into colander with the kale.

Add spinach to pot. Cook till tender; this will only take 2 minutes.

When spinach is finished steaming, return kale and turnip greens to large pot with the spinach in it. Reduce heat to low.

In large, separate, saucepan, combine 2 cups water, salt, beets, carrots. Bring to soft boil, partially cover, and cook till tender. Add to pot of greens.

Now add potatoes, tomatoes, salt, garlic, freshly ground black pepper, olive oil and vinegar. Bring to a soft boil, then cover and simmer for 30 minutes.

In mixing bowl, combine soy cream cheese, mustard and horseradish. Stir till smooth and creamy. Add to pot of greens, stirring till completely incorporated into the broth.

Add vegetable broth and cornstarch mixture, stirring till thickened.

Add sugar, salt and pepper to taste, then partially cover and cook for about 15 minutes longer on medium-low heat.

Notes: If you purchase beets with the green tops still on, then wash, trim leaves from stem and add to the turnip greens or kale when steaming the greens.

There isn’t much broth in this stew. It’s more like a creamy sauce/broth that blankets the greens and veggies rather than the greens and veggies floating in a broth.

It’s important when preparing greens to add some softness. The creamy mustard sauce does this perfectly. Not too thick not too thin, not too strong nor bland tasting. You’ll want second helpings on these greens. Leftovers reheat well.

Why canned potatoes? Why not? It saves on prep time and they’re good. There’s nothing wrong with mixing fresh with canned.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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