If all the ingredients are ready this dish is ready in 25 minutes! In the Italian version, they don’t add any spices. But I think adding a bit of cumin brings the flavors to another level.
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 ☺️
