• NYT E-Z Dinner - 15

    From Dave Drum@1:18/200 to All on Tue Jan 23 19:23:02 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Lemony White Bean Soup w/Turkey & Greens
    Categories: Beans, Poultry, Herbs, Chilies, Greens
    Yield: 4 servings

    3 tb Olive oil
    1 lg Onion, diced
    1 lg Carrot, diced
    1 bn Sturdy greens
    1 tb Tomato paste
    3/4 ts Ground cumin, more to taste
    1/2 ts Red-pepper flakes, more to
    - taste
    1/2 lb Ground turkey
    3 cl Garlic; minced
    1 tb Fine grated fresh ginger
    1 ts Kosher salt; more to taste
    1 qt Chicken stock
    30 oz (2 cans) white beans;
    - drained, rinsed
    1 c Chopped fresh, soft herbs
    Fresh lemon juice

    Heat a large pot over medium-high for a minute or so to
    warm it up. Add the oil and heat until it thins out,
    about 30 seconds. Add onion and carrot, and saute until
    very soft and brown at the edges, 7 to 10 minutes.

    Meanwhile, rinse the greens and pull the leaves off the
    stems. Tear or chop into bite-size pieces and set aside.

    When the onion is golden, add tomato paste, ¾ teaspoon
    cumin and ? teaspoon red-pepper flakes to the pot, and
    saute until paste darkens, about 1 minute. Add turkey,
    garlic, ginger and 1 teaspoon salt, and saute, breaking
    up the meat with your spoon, until turkey is browned in
    spots, 4 to 7 minutes.

    Add stock and beans, and bring to a simmer. Let simmer
    until the soup is thick and flavorful, adding more salt
    if needed, 15 to 25 minutes. If you like a thicker
    broth, you can smash some of the beans with the back of
    the spoon to release their starch. Or leave the beans
    whole for a brothier soup.

    Add the greens to the pot and simmer until they are very
    soft. This will take 5 to 10 minutes for most greens,
    but tough collard greens might take 15 minutes. (Add a
    little water if the broth gets too reduced.)

    Stir herbs and lemon juice into the pot, taste and add
    more salt, cumin and lemon until the broth is lively and
    bright-tasting. Serve topped with a drizzle of olive oil
    and more red-pepper flakes, if desired.

    By: Melissa Clark

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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