This one was inspired by a New York Times article and became a favorite over our holidays. Bright and hearty, packed with winter greens and white beans, fortified with turkey meat. Great for a lazy weekend when the weather is cold, the game is on, and the fireplace is crackling.
INGREDIENTS
- 5 tablespoons olive oil
- 2 medium yellow onions, chopped
- 2 large carrots, diced
- 2 bunches kale, destemmed and chopped
- 2 tablespoons tomato paste
- 6 garlic cloves, minced
- 2 tablespoons peeled, grated ginger root
- 1.5 quarts chicken stock
- 1 pound ground turkey
- 4 15-ounce cans of white navy beans, drained and rinsed
- 1 cup fresh, chopped herbs (rosemary, basil, tarragon, dill)
- 1 lemon, juiced
- 2 teaspoons ground cumin
- 2 teaspoons crushed red pepper flakes
- 2 teaspoons sea salt
GARNISH
- red pepper flakes (if more spice is desired)
1). Warm the olive oil in a large stock pot over medium-high heat.
2). Sauté the onion and carrot until onions begin to brown, 12 - 18 minutes.
3). Add tomato paste, cumin, and red-pepper flakes; sauté until onions are well coated with spice and the paste darkens, 2 - 3 minutes.
4). Add turkey, garlic, ginger and salt; sauté while breaking up the meat until turkey is browned, 8 - 12 minutes.
5). Add chicken stock and beans, and let simmer 20 - 30 minutes. I like to smash some of the beans during this segment to thicken the broth.
6). Add kale and let simmer until softened, 10 - 20 minutes.
7). Stir in the herbs and lemon juice, then taste; add more ingredients to your liking (salt, spice, lemon, herbs) until the flavors light your pallet.
8). Garnish with red-pepper flakes, if more spice is desired.
6). Add kale and let simmer until softened, 10 - 20 minutes.
7). Stir in the herbs and lemon juice, then taste; add more ingredients to your liking (salt, spice, lemon, herbs) until the flavors light your pallet.
8). Garnish with red-pepper flakes, if more spice is desired.
Accompany with a hearty, winter bread.
SERVES 8
