TLC Cooking "Emeril's Seasonal Stew With Vegetables"

Emeril's Seasonal Stew With Vegetables

YIELD 6 to 8 Servings

WATCH VIDEO: Emeril makes Cabbage and Red Kidney Bean Soup

INGREDIENTS

3 tablespoons	extra virgin olive oil
1 cup	sliced red onions
4	cloves chopped garlic
3 pounds	shredded mixed greens
2 quarts	vegetable stock
2 cans	kidney beans, drained and rinsed
2 cans	garbanzo beans, drained and rinsed
1 15‑ounce	can chopped tomatoes
1	bay leaf
1 teaspoon	salt
Pinch of cayenne
Pinch of ground thyme

(any mixture of spinach, collard greens, turnip greens, red and green cabbage leaves and Brussels sprouts)

PREPARATION:

Method:

Heat olive oil in a large soup pot; add sliced onions and garlic and cook until tender, about 3 minutes. Add greens, a handful at a time. Stir until wilted before adding next bunch. Add the stock, kidney beans, garbanzo beans, bay leaf, salt, cayenne and thyme. Bring to a boil, reduce heat and simmer 30 minutes. Taste for seasoning—greens should be tender and slightly spicy; add just enough salt to enhance flavors.
Serve immediately.
Editor's Note: Look for organic, local produce—try at your local farmers market.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Food For Life Episode of Emeril Green.
WATCH VIDEO: Emeril's Souper Soup recipes.

This recipe appears in: Stews

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