• Combine sausages and water in sauté pan; cover and cook over medium-high heat for 10 minutes or just until sausage is cooked through. Drain water; add olive oil to pan and cook for 2 minutes or until browned, adding more olive oil if needed.
• Transfer sausage to cutting board; slice into 3-inch pieces and cover with foil. Set aside. Add garlic and chili pepper to pan; cook over medium heat for 2 minutes or until garlic is softened and starting to brown. Discard garlic; add turnip greens to pan. Cook, partially covered, for 3 minutes or until greens are wilted. Push greens to one side; return sausages to pan and cook until heated through.

Tip: If desired, you can substitute dried red pepper flakes for chili pepper.

Recipe provided by Chef Mary Ann Esposito