White Bean and Turnip Green Stew

Sorry Grandma, but I’m ripping another one out of your recipe book.  We’re twisting up the old school Escarole and Beans (or Schadole if your Grandparents were as Italian as mine) into something a bit newer and more flavorful.  Spring is coming and we need to get using some of those awesome vegetables that will be showing up at your local Farmer’s Market.  Around here we have a great variety of greens as well as ramps, scallions, and leeks, so I’m taking HUGE advantage of this, but you can take advantage of what grows around you.  I’ll throw some more ideas your way at the end.  This recipe makes about a gallon. 

Who want s bowl of this?  I do!!

1 bunch leeks, Trimmed and sliced thin (this means cut he dark green off, and use the light green, make sure you wash these very well)

1 medium bulb, fennel

4 cloves garlic, sliced thin

1 tbsp.  chopped fresh rosemary

1 tbsp. chopped fresh thyme

1 tsbp.  chopped fresh oregano or marjoram

1 bunch turnip greens, chopped

2 quarts chicken stock <insert link to stock recipe> or broth

1c. white wine

2 cans white cannellini beans drained (I cook my own, but just for simplicity’s sake)

1/2 lbs. country (or Virginia) ham, small diced.  (Salt Pork and Prosciutto work well too)

11.        So, first a quick fennel tutorial.  Split the fennel down the middle and cut the core out like so:

Then slice it about ¼ inch.  Like this:

      Now, get a nice heavy pot, and add about 2-3 tbsp. of olive oil.  Turn up the heat to about medium and add the garlic and ham.  Sweat this out until you can smell the garlic.

32. Add your leeks and fennel.  Let these sweat for about 10-15minutes, stirring every few minutes.  Now add you greens.   Let these go for about 5 minutes, stir every minute or so.

43.  Now add your wine and reduce by half.

54.  Add the herbs and chicken stock and let this simmer for about 30-45 minutes.

65. Since your beans are already cooked, we don’t’ want to make them mushy, so when your greens are nice and tender. Cut the heat and add the beans.  Now it’s time to pack this up into small Tupperware containers or eat (of course I prefer eating it)

For some people out there, the little bit of ham in there is enough meat, BUT NOT ME!!!!!   I like to serve this with pulled chicken, grilled turkey, or miniature meatballs. (like in the picture)  You can also feel free to substitute the leeks for ramps, if you’re in area where they grow.  I’ve also used kale, mustard greens, and other greens in place of the turnip greens.  This whole recipe started because I can't get get escarole where I live, but I have plenty of other wonderful local vegetable   As always, you've got questions, I've got answers, just leave them below.

Happy Eating,

-The Doctor