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White Bean, Sausage, and Turnip Green Stew

Photo: Alison Miksch; Styling: Buffy Hargett Miller

Hands-on time 30 mins
Total time 50 mins
Yield

Makes 2 qt.

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

Ingredients

  • 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

How to Make It

  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.

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

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