Disappearing Greens Stew
Disappearing Greens Stew
Arugula, Beet, Bok Choi, Broccoli Raab, Chard, Garlic Scape, Green Onion, Kale, Mizuna, Mustard Greens, Salad Turnip, Scallion, Spinach, Tatsoi
September 26, 2017
Ingredients
2/3 cup oil or butter
2/3 cup flour
3-4 bunches any greens (combinations is great)
1 small onion, diced
1 glove garlic diced
5 C stock of any kind
2 T cajun seasoning
2 bay leaves
2 teaspons thyme
rice
Directions
1Warm oil in a pot, then wish in flour. Stir frequently for about 10 minutes or so until the roux turns dark brown. Stir often so you don't burn it.
2While intermittently stirring, wash and chop your greens into small pieces.
3When roux is almost done, stir in onions and garlic. Stir so they don't burn.
4Pour stock into roux and add greens. Bring to a boil.
5Stir in spices, cover, and simmer on low for 30 minutes. Stir occasionally. Season with salt and pepper and serve over rice.
6To make it more palatable for kids, we sometimes immersion blend the stew - harder for little fingers to pick things out!
