Easy Esselstyn Diet Recipes with Pictures Turnip Green Soup

Turnip greens should be abundantly available in the spring and early summer season. Easily prepared this satisfying dinner is just delightful. Starting with dry beans takes a little longer in prep-time but should be the norm for those who want to save money.

Served

This Southern dish tastes unbelievably rich, slightly bitter with a full-bodied ‘green’ flavor. The green has a great texture and the stems are soft but not mushy. The great Northern beans add as well as the ‘sausage’ patties replacing the traditionally provided meat. This stew is a must try!

Getting Started with Cooking

Dinner

Get in Advance:

2 15oz cans Great White Northern beans or 4/3 cups of dry beans, soaked and cooked

1lb turnip greens, washed

Leaves separated from stems and cut into ½-1 inch pieces

Stems preserved and chopped

2 cups of vegetable broth. Add more at the end for adjusting desired consistency

½ of a quarter-teaspoon black pepper

1 15 oz can of diced fire roasted tomatoes with juice

5-8 Grimme Lean sausage paddies

Have On Hand:

Wasa crisp bread

Ingredients

Recipe

(after localfoods.about.com and adjusted to fat-free low-salt diet):

For 3 (generous)-to 4 Portion. Prep time: 40 min (without dry bean preparation).

Prepare the Beans

Wash 4/3 cups of dry Great White Northern beans.

Add 4 cups of water, bring to a boil for 2 min, turn off the heat and soak for 2 hours or soak overnight in cold water.

Wash soaked beans and simmer for 45 min.

Cool down, drain, wash and set aside.

Meanwhile:

Braise the sausage patties

Cut the sausage meat into slices

Braise the sausage slices In a very hot pan without oil until browned on both sides.

Prepare the greens and extras

Wash the leaves thoroughly and discard wilted and discolored leaves. Separate the stems, then bundle the leaves and cut them into ½-1 pieces

Cut the stems into ¼ inch pieces

Cook the soup

In a large soup pot

Add 2 cups of vegetable broth

Add chopped stems, beans and tomatoes with juice.

Add pepper

Let simmer for 30 min with closed lid.

Add greens in batches and fold under the bean and tomato base.

Cook for 10 min with closed lid until greens start to wilt.

Serve

Serve right away while hot.

Serve with a hearty bread like crisp bread.

Workplace

Ready to go

Saoked beans

Cooked beans

Cut ‘sausage meat’ into slices

Braising sausage paddies

Separating the stems

Cutting the stems into ¼ in pieces

Added stems to vegetable broth

Added tomatoes

Cut turnip leaves

Cooked bean and tomato base

Ready to finalize the stew

Leaves added batch-wise at the perimiter

Leaves covered from the center with stock

Stewed turnip greens and beans

Prepared

Klaus

This stew tastes too good to pass over fresh turnip greens when available. It is a traditional Southern dish for a good reason. The ‘sausage” paddies make it even more attractive since they match the substantial “green’ flavor. And it is so easily prepared that there is no excuse not to try these turnip greens.

Preparing the leaves

Chopped stems are delicious

Cooked stew

Served

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