White Bean & Dark Green Stew

What can I say? I’m smitten. That Deb over at SmittenKitchen.com (right here) is brilliant and fun and funny and a great, wonderful inspiration to an aspiring homecook extraordinaire.

Don’t over do a serving on this stew. It is hearty. Don’t, for example, try to test its temperature by serving yourself a bowl, thinking you’ll heat it up in the microwave, forget to heat it up in the microwave, then be forced to serve yourself another bowl and top it up correctly.

Here’s my first bowl::

I didn’t even give myself time to take a picture of it before I had mostly devoured it. Please take the time to savor your stew.

White Bean & Dark Green Stew
Inspired by Smitten Kitchen

1 lb turnip greens, stems chopped off and leaves cleaned
2 c spinach
3 T extra virgin olive oil
1 c carrots, chopped
1 c celery, chopped
1 large shallot (Use your judgement here. You can definitely use more. I just had one on hand.)
3 garlic cloves, finely chopped
1/2 c white wine, dry
4 c white beans (If using canned, use about 2 15-oz cans. Drain and rinse them.)
2 1/2 c vegetable broth
1 28-oz can tomatoes, crushed
Salt and black pepper, to taste
Thyme
Bay leaf

If you’re using dried white beans, pour beans into a crock pot. Pour 2 and a half inches of water over the beans. Cook on low over night.

In a medium pot, boil salted water.

Once the water boils, add turnips and let boil for one minute.

Drain and squeeze precooked turnips. Coarsely chop. Set aside.

Drain.

Then, chop.

Meanwhile, pour out the water, wipe dry, and add 3 T extra virgin olive oil to the pot.

Peel the carrots.

Then, chop them.

Add to the olive oil.

Chop the celery. Add to the olive oil and carrot.

Peel the shallot(s).

Chop the shallots.

Smash the garlic.

!!

Peel the skins off the cloves then chop nicely. Then add to stove.

 

Scrape down those sides!!

After fifteen minutes, add 1/2 c white wine and 1/2 c vegetable broth. Cook that down until it’s reduced by three-fourths.

Add beans, tomatoes, the rest of the vegetable broth, a few pinches of salt, freshly ground black pepper, thyme, and bay leaf and bring to boil.

Crushed tomatoes, added. Next…

…The beans.

Then the vegetable broth. Reduce heat to medium-low for 20 minutes. Add turnip greens and spinach and cook for 5 minutes longer. Make sure you give spinach and turnips a proper introduction. Spinach, this is Turnips. Turnips, Spinach.

Turn heat off. Put  a lid on the dutch oven. Go get your haircut. Come back. Enjoy!!! Okay, the haircut part isn’t completely necessary. That’s just what happened for me.

Serve with toasted bread and monter (heh humm, Muenster) cheese.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: