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White Bean + Bitter Greens Soup in Lemony-Ginger Broth

White Bean + Bitter Greens Soup in Lemony-Ginger Broth

 Recipe by Emma K. Morris


* 1 large yellow onion, chopped

* 3 cloves garlic, minced

* A glug of your oil of choice (I used Safflower) or 1-2 Tbls butter

* 1 inch knob of ginger, peeled 

* 1 tsp dried turmeric

* 2 tsp thyme (fresh or dried)

* 1 tsp red chili flakes

* 2 quarts veggie stock — preferably homemade stock

* 1 large lemon, plus more for serving

* 4 cups bitter greens
  (I used a mix of escarole and radicchio), chopped Balsamic Vinegar, to taste

* 10-12 oz white beans
  (I used soaked/cooked Rancho Gordo Alubia Blanca Beans)

* 1/2 cup pearl couscous 

* A good chunk of Parmesan rind

* Salt + Pepper to taste

* Soy sauce or coconut aminos (optional)

* Parsley + fennel fronds, chopped


    * In a large soup pot, sauté the onion in oil (and/or butter) for 2-3 mins over medium heat, add in minced garlic, all spices, and salt + pepper. Sauté for another few minutes until fragrant, stirring frequently.
    * Grate in the fresh ginger using a microplane. Cook for 1-2 minutes more. If you’ve got a bottle of wine open, go ahead and deglaze the pan to scrape up all the delicious bits! If not, no biggie, just skip it.
    * Add in the veggie stock, the juice of one lemon, couscous, beans, and the parmesan rind. Turn heat to high to bring to a boil.
    * Meanwhile, in a separate pan sauté your chopped bitter greens with a bit of salt + pepper, and a hit of balsamic vinegar. Let wilt, about 2-3 mins.
    * Scrape the greens into the soup pot and let simmer until the couscous is cooked through and the Parmesan rind’s flavor starts coming through, about 10-15, but you could do longer.
    * You’ll need to further season to your liking with salt, chili flakes, balsamic, or even some soy sauce at the end. Finish with chopped parsley + fennel fronds (dill also works well) and serve with a wedge of lemon.
    * The flavors really develop overnight in the fridge, especially when you leave the rind in there, so get excited about leftovers!




    Cabbage and Potato Gratin

    Serving size : 6


    * 2 green or red cabbage, quartered 

    * 1 pound baking potatoes, such as russets, peeled and sliced 

    * 2 garlic cloves, peeled 

    * 2 c milk 

    * 1/2 c crème fraîche 

    * 4 oz Comté, grated 

    * 1 oz Parmigiano-Reggiano, grated 

    * 2 tsp fresh sage, julienned 

    * Kosher salt and fresh ground black pepper



     * Bring a large pot of water to a boil, salt generously and add quartered cabbage and sliced potato. Reduce the heat to maintain a gentle boil. Cook for 5 minutes. 

    * Drain. Transfer the cabbage quarters to a colander set over a bowl or in the sink and allow cabbage to cool until you can handle the wedges. Transfer the potatoes to a large bowl and reserve. 

    * When the cabbage is cool enough to handle, core the wedges, cut them in half lengthwise, and  then slice crosswise into 1/2-inch-wide ribbons. Return to colander and drain for another 5 minutes.  When fully drained, place the cabbage in the bowl with the potatoes. 

    * Preheat oven to 375 degrees. Butter a 3-quart baking or gratin dish. Cut one of the garlic cloves  in half and rub the dish with the cut surface. Then slice up all the garlic and toss with cabbage and  potatoes. 

    * In a bowl, whisk together milk, crème fraîche, about 1 teaspoon salt and black pepper to taste.  Pour the mixture into the bowl with the cabbage and potatoes, add cheeses and sage, and gently  toss together. Scrape the mixture into the gratin dish. 

    * Bake 1 hour 15 minutes to 1 hour 30 minutes, until top is golden brown. During the first 45 minutes, press the vegetables down into the liquid in the baking dish every 10 to 15 minutes, using the  back of a large spoon.

    * When the top is golden brown, remove from oven and allow to rest 10 to 15 minutes until much of  the liquid is reabsorbed into the gratin. 

    * Serve, accompanied by a salad for a vegetarian meal or as a side to roasted chicken or pork.

    Malabar Spinach with Ginger and Mushrooms

    Serving size : 2


    1 bunch malabar spinach, washed, dried, and chopped 

    2 tbs grape-seed or other neutral frying oil 

    3 cloves garlic, minced 

    1 tbs ginger, peeled and minced 

    4 green onions, white section only, chopped 

    8 oz mushrooms, maitake, king trumpet, shiitake or similar, cleaned and thinly sliced 1 tbs rice wine 

    2 tsp soy sauce 

    * Kosher salt and freshly ground black pepper to taste 


    * Over medium-high heat, in a cast iron skillet or wok heat the oil until shimmering. Add mushrooms  and sauté without stirring until bottoms begin to brown. When browned, add rice wine, and stir.  Season with salt and pepper. Continue cooking until mushrooms release some of their liquid and  are just about fully cooked, about 3 - 5 minutes. Remove mushrooms and juices into a bowl and  set aside.  

    * Return skillet or wok to heat and add another tablespoon of oil. When shimmering, add garlic,  ginger, and scallion. Stir-fry for 1 minute, adjusting heat so the garlic doesn’t burn. 

    * Stir in malabar spinach and add in mushrooms. Stir-fry for 3 minutes or until the leaves of the malabar spinach are soft and wilted. Add soy sauce, stir incorporate and let liquids evaporate away.