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Greens-and-Squash Stew - The Healthy Kitchen

grazia posting in The Healthy Kitchen
User: healthy_kitchen (posted by grazia)
Date: 2007-01-27 22:30
Subject: Greens-and-Squash Stew
Security: Public
Tags:beans, corn, e, greens, peppers, soups and stews, squash
A recipe in the November issue of Food & Wine magazine inspired me to create this winter stew. It's terrific over wild rice, or with a whole-grain baguette.

Greens-and-Squash Stew

2 tablespoons olive oil
4 garlic cloves, minced or pressed
2 medium leeks, white and pale green parts only, sliced
1 celery rib, sliced
3 medium carrots, diced
2 medium red bell peppers, diced
2 Serrano chile peppers, diced
10 shiitake mushrooms, diced
1 pound chopped butternut squash (approximately 3 cups)
6 cups vegetable broth
1 thick thyme sprig
1 teaspoon ground cumin
1 15-oz. can black beans, rinsed
1 cup frozen or fresh corn kernels
1 15-oz. can pumpkin puree
1 pound chopped cooking greens (mustard, turnip, collards, spinach or kale; approximately 6 cups)
Freshly ground black pepper

Heat the oil in a large, heavy pot. Add garlic, leeks, celery, carrots, bell peppers, Serrano peppers, and mushrooms. Sauté over medium heat for 5 minutes. Add squash, broth, thyme, and cumin, stir well, and bring to a boil. Reduce heat, cover, and simmer for 45 minutes.

Discard the thyme sprig from the soup. Add the black beans, corn, and pumpkin, and stir well. Add greens, stir, bring to a boil, and reduce heat. Cover and simmer over moderately low heat, stirring occasionally, until greens are tender, about 35 minutes. Season the soup with pepper and serve. Makes about 11 servings.

Per 1-cup serving: 151 calories, 3 grams fat, 27 grams carbs, 7 grams fiber, 6 grams protein.

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