Hearty turnip greens stew

Ingredients for 4 servings:

• 1 kg turnip greens, ready to cook
• 500 g potatoes, floury
• 400 ml vegetable stock, maybe a little more
• 100 g bacon, streaky, diced, smoked
• 40 g butter
• 1 tbsp flour
• 4 slice(s) smoked Kasseler neck and/or 4 smoked Mettenden
• n. B. Salt and pepper, mixed, freshly ground
• n. B. Nutmeg, preferably freshly grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

with smoked pork and/or Mettwurst

To make 1 kg of ready-to-cook fresh turnip greens, you need at least 1.5 kg, preferably 2 kg, of fresh produce. Remove the roots and large leaves from the turnip greens and rinse the stalks thoroughly. Add any smaller, young leaves, then cut them into small pieces of about 1 cm. Peel the potatoes and cut them into cubes of about 2 cm. Briefly fry the turnip greens and potatoes in butter in a large pot. Then add the smoked pork slices and/or the whole Mettenden sausages and top up with the stock. Cover and simmer for about 50 minutes at medium heat, stirring occasionally. Add more stock if needed. Remove the smoked pork and sausages and keep warm. Fry the bacon in a pan and sauté briefly in flour. Mash the potatoes and turnip greens a little and stir in the bacon. Add the smoked pork and sausages back in whole or cut into bite-sized pieces, as desired. Simmer for another 5-10 minutes, stirring occasionally. Season well with pepper, salt, and nutmeg. If you prefer a more soupy flavor, simply add a little more broth. Serve in deep bowls. Tip: Like most stews, it tastes even better reheated the next day!