For The Love of Your Heart

Easy Esselstyn Diet Recipes with Pictures: Turnip Green and Bean Stew




Lunch, Soups & Quick Meals


Desserts, Snacks & Others

Social Survival Guide

Finding Products

Regional Restaurants




Turnip Green and Bean Stew



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.


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






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




(after 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.



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 right away while hot.

Serve with a hearty bread like crisp bread.


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


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




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



Comments: Write to and we will add your contribution here.