For
The Love of Your Heart
Easy Esselstyn Diet Recipes with Pictures: Turnip Green and Bean Stew
Dinner: 106 |
Turnip Green and Bean Stew |
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Dinner 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! |
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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 |
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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 |
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Cooked beans |
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Cut ‘sausage meat’ into slices |
Braising sausage paddies
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Separating the stems |
Cutting the stems into ¼ in pieces
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Added stems to vegetable broth |
Added tomatoes
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Added tomatoes |
Cut turnip leaves
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Cooked bean and tomato base |
Ready to finalize the stew
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Leaves added batch-wise at the perimiter |
Leaves covered from the center with stock
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Stewed turnip greens and beans |
Prepared
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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 |
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Cooked stew |
Served |
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we will add your contribution here. |
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