Local and Seasonal Recipes, Menus and More
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INGREDIENTS 2 Tablespoons olive oil 1 shallot, minced 1 quart broth (I prefer a no-chicken broth for flavor, but use your favorite) 1 Tablespoon fresh turmeric, minced 5 leaves of sage, crumbled OR 1 teaspoon rubbed sage 1/4 teaspoon red pepper flakes 1 quart (4 cups) shelled field peas (rinse frozen peas in a strainer before adding to broth) I small butternut squash, peeled, seeded and chopped into 1/2 inch pieces 2 cups kale, torn into very small pieces 2 teaspoons olive oil salt and pepper to taste 1/2 cup flat leaf parsley, chopped coarsely DIRECTIONS Heat a large deep pot over medium-high heat. Add olive oil and stir in shallot. Sauté until translucent. Add broth, turmeric, sage and red pepper flakes. Bring to a boil. Stir in field peas and butternut squash pieces. Return to boil. Cover, reduce heat and simmer until peas and butternut squash are tender. Place kale in a small bowl, drizzle with olive oil and massage until kale is softened and coated with oil. Stir kale into stew and continue to simmer for an additional 30 minutes. Remove from heat, taste for seasoning and add salt and pepper if desired. Stir in parsley, cover and let sit for five minutes. Serve hot. Cover and refrigerate leftovers. Copyright © 2016 Stefanie Samara Hamblen |
