White Bean, Sausage, and Turnip Green Stew

Southern Living
White Bean, Sausage, and Turnip Green StewRecipe

Photo: Alison Miksch; Styling: Buffy Hargett Miller

Turnip greens, a Southern staple, have a peppery and slightly sweet taste. Look for smaller leaves or baby turnip greens, which are more tender.

Makes 2 qt.


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1/4 cup plus 1 1/2 tsp. kosher salt, divided
1 (1-lb.) package fresh chopped turnip greens
2 cups diced smoked sausage
2 olive oil
3 medium turnips (about 1 lb.), chopped
2 leeks, chopped
1 red bell pepper, chopped
3 garlic cloves, minced
2 (15-oz.) cans white beans, drained and rinsed
1 (32-oz.) container reduced-sodium chicken broth
1/4 cup grated Parmigiano-Reggiano cheese
1 ground black pepper


Hands-on: 30 Minutes
Total: 50 Minutes

1. Bring 2 qt. water and 1/4 cup kosher salt to a boil in a large stockpot over high heat. Add turnip greens, and boil 5 minutes or until tender. Drain.

2. Cook sausage in hot oil in a large Dutch oven over medium heat, stirring often, 5 minutes or until browned. Stir in turnips, and cook 5 minutes. Add leeks and next 3 ingredients, and cook, stirring often, 5 minutes or until leeks are tender.

3. Increase heat to high. Add turnip greens and chicken broth, and bring to a boil. Reduce heat to medium, and simmer, stirring occasionally, 10 minutes. Stir in Parmigiano-Reggiano cheese, black pepper, and remaining 1 1/2 tsp. salt.

Note: We tested with Swanson Natural Goodness 33% Less Sodium Chicken Broth.

POP OPEN A CAN White beans save time without sacrificing flavor.

Created date

October 2015