White Bean, Sausage, And Turnip Green Stew

• 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

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.

kosher salt, turnip greens, sausage, olive oil, leeks, red bell pepper, garlic, white beans, chicken broth, cheese, ground black pepper

Taken from www.myrecipes.com/recipe/white-bean-sausage-turnip-green-stew (may not work)