In Season: What we’re doing with Winter Squash & Kale

I have two favorite soups. Turkey Chard Chili and this. A couple weeks ago, I cooked up a double batch of both. They sat, simmering on the stove, and I couldn’t decide which one to have for dinner because they are both so darn delicious. Matt had the same issue and decided to have a bit of both that evening.

This stew is everything I love about stews. Ingredients are flexible enough to use this or that. It is hearty and uses a ton of kale. The seasonings are interesting. But mainly, it makes me happy. I love this.

I adapted a recipe found in Cooking Light and came up with this version, which I think is a bit easier and more delicious than the original. I prefer 100% lamb, but you can use beef or a mixture of both lamb and beef. I like butternut squash and sweet potato equally here, so I use whatever is available. I would highly suggest doubling this as is freezes incredibly well.

Lamb & Kale Stew
* serves 4

Ingredients:

  • Olive oil
  • 1lb ground lamb or beef
  • Kosher salt & pepper
  • 1 1/2 c chopped peeled butternut squash or sweet potato
  • 1 large yellow onion, chopped
  • 3 garlic cloves, minced
  • 2 Tbsp tomato paste
  • 2 tsp all-purpose flour
  • 2 tsp ground coriander
  • 1 Tbsp ground cumin
  • 1 tsp hot pepper flakes
  • 2 tsp ground paprika
  • 1 Tbsp garam masala
  • 3 cups beef stock
  • 1 bunch kale, stems removed, rough chopped
  • small handful chopped okra (optional)

Directions:

  1. Heat a stock pot over medium-high heat.
  2. Swirl 1 Tbsp olive oil in pan and then add lamb. Season with salt and pepper. Cook until browned, stirring to crumble, about 5 minutes. Remove lamb from pan.
  3. Add enough olive oil to drippings to equal about 2 Tbsp, adding more if pan gets dry. Toss in squash/sweet potatoes and onion. Cook about 5 minutes. Add garlic and cook another minute.
  4. Add tomato paste, flour, coriander, cumin, hot pepper flakes, paprika, and garam masala. Cook 1 minute, stirring frequently.
  5. Add stock and bring to a boil. Stir in kale and okra. (Okra adds an amazing silkiness to the stew and also helps thicken.) Once kale has started to wilt, stir in cooked lamb.
  6. Let simmer for about an hour, or until to the thickness you desire.

 

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2 Responses to In Season: What we’re doing with Winter Squash & Kale

  1. Pingback: Capital City Farmers’ Market – Saturday, October 21 – 9am-noon | Capital City Farmers' Market

  2. Pingback: Capital City Farmers’ Market – Saturday, September 23 – 9am-noon | Capital City Farmers' Market

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