Any beans for this dish is good but the White or Cranberry beans matches very well with turnip because they are more starchy.

Ingredients | 2-3 servings

• 450g/ 16oz turnip greens
• 300g/10.5oz over cooked white beans
• 2 clove of garlic
• Extravirgin Olive Oil
• 3-4 pieces of bread per portion
• 1 small stick of celery (optional)
• pinch of cumin (optional)

Preparation

– Cook the beans: 45 mins in pressure cooker or 2 hours in a pot. Avoid can beans because they are packed with mico-plastics.

– On medium heat sautè the chopped garlics, chopped celery in extra virgin olive oil for ⏳ 2 minutes so the aroma of garlic goes in oil

– Add cumin, stir for some seconds, then add the turnips (I’m using frozen ones). Stir.

– Pour a 1/2 cup of water and put the lid on. Cook on low heat until the turnip greens become soft (around ⏳ 20 minutes)

– Then add the cooked beans to the pot

Stir for 5 mins, check the seasoning and if it’s too dry add a splash of water. It’s ready to serve.

– Toast pieces of bread, rub garlic on their crunchy surface and add the best quality extra virgin olive oil you have.

Notes

• In some recipes also the pinto beans are used
• Turnip greens with beans can be served as a starter or a main vegan dish.

buon appetito ☺️

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