Mediterranean Savor: Young turnip greens broth.

 

The way to prepare the broth is very simple:

• Put the dried white beans to soak overnight. The next day place the beans in a saucepan, cover with enough water and cover; when it comes to a boil, reduce the heat to low and let cook. I always use a 3-liter saucepan, so that the recipes are always for 4 persons.

• At half-cooking add the diced potatoes and when it comes to a boil again, add a pinch of salt (to taste) and let simmer.

• When the beans are tender, with a skimmer and a fork mash some beans together with some potato to thicken the broth, stir. The degree of texture is as desired.

• When the beans and potatoes are cooked, add the cut vegetables, well washed beforehand (place them in water with coarse salt and a drizzle of vinegar).

Sometimes I choose the young  turnip greens  (tender turnip leaves), in other occasions the turnip greens (which are bitterer and its season is between January a d February); broths are typical of Galician cuisine, a region of the north-west of Spain and northern Portugal one.

And without forgetting to accompany the broth by a large slice of rye  bread , broa (corn bread), kamut bread, etc (the bread that is whole grain, whole wheat feeds and satiates at the same time).