Harvest Stew with Kale, Scallions, Tomatoes, and White Beans (and a question about squash)
I'm taking the University of Oregon's Urban Farm course this term (jealous?), and every few days I get to take home a giant bag of whatever veggies we harvest that day. Yesterday we harvested at least 10 lbs of dinosaur kale, and I took home a bunch of it. I was really craving the "Braised Seitan with Brussels, Kale, and Sun-Dried Tomatoes" recipe from V-Con, but the only ingredient I really had was the kale, and I really wanted to use some of the veggies from the Urban Farm. Here is the recipe that resulted. It was SO TASTY. The tarragon is what really makes it so don't leave that out!
Harvest Stew with Kale, Scallions, Tomatoes, and White Beans
2 TB olive oil
6 scallions (or equivalent in onions or shallots), chopped
4 cloves garlic, minced
1/2 tsp dried thyme
1/2 tsp dried basil
1/4 tsp (or more if you love it like I do) dried tarragon
1/2 tsp salt
fresh ground black pepper to taste
2 cups veg broth
1/4 cup white wine
1 can white beans (i.e. great northern)
however much kale you feel like adding, chopped into bite size chunks
3 small tomatoes, chopped (or a bunch of sun-dried tomatoes would be good too)
A couple of tablespoons of lemon juice, to taste
Sautee the scallions in oil for a few minutes. Add in the garlic then sautee another minute or so.
Add the spices, broth, and wine. Bring to boil, then add in the beans, kale, and tomatoes. Cover with lid, allowing some steam to escape. Cook another 5 minutes or so until the kale is tender. Add in the lemon juice.
Also, this week I brought home an adorable little squash that I am pretty sure is a delicata. I've never really cooked squash aside from zucchini and spaghetti squash, which seem way different to me. What should I do with it?
Thanks in advance!
Harvest Stew with Kale, Scallions, Tomatoes, and White Beans
2 TB olive oil
6 scallions (or equivalent in onions or shallots), chopped
4 cloves garlic, minced
1/2 tsp dried thyme
1/2 tsp dried basil
1/4 tsp (or more if you love it like I do) dried tarragon
1/2 tsp salt
fresh ground black pepper to taste
2 cups veg broth
1/4 cup white wine
1 can white beans (i.e. great northern)
however much kale you feel like adding, chopped into bite size chunks
3 small tomatoes, chopped (or a bunch of sun-dried tomatoes would be good too)
A couple of tablespoons of lemon juice, to taste
Sautee the scallions in oil for a few minutes. Add in the garlic then sautee another minute or so.
Add the spices, broth, and wine. Bring to boil, then add in the beans, kale, and tomatoes. Cover with lid, allowing some steam to escape. Cook another 5 minutes or so until the kale is tender. Add in the lemon juice.
Also, this week I brought home an adorable little squash that I am pretty sure is a delicata. I've never really cooked squash aside from zucchini and spaghetti squash, which seem way different to me. What should I do with it?
Thanks in advance!