Easy // 35mins // Serves 4-6
Sometimes ya just gotta have an unctuous brothy stew. Serve the jewel family-style in a big bowl with sides of favorite proteins & brown rice, noodles or crispy tortilla chips. Any leftovers go great with ramen & a poached egg!
Tools: Dutch oven, Deep skillet or wok
Harvest Ingredients: 2-3 ears of corn, 2 medium onions, 1 ½ pounds of potatoes, 3-4 cups mini sweet peppers, 1 bunch kale, ½ pound eggplant- diced (optional), 1 tablespoon ginger- minced (optional)
Other Ingredients: 2 quarts water, broth flavorings: 1 tablespoon miso (or soy sauce or bouillon cube), onion skins, kale stalks, corn cobs, rosemary, bay leaves, ¼ cup EVOO, sea-salt and pepper- to taste, hot chili (optional)
Step 1: Remove the kernels from the cob with a small sharp knife. Strip the stalks from the kale & peel the onions. Add the cobs, stalks & onion peels to a stockpot with 2 quarts of water. Add in miso or bouillon cube if using, or soy sauce or salt and pepper. Cover, set over high heat and set a timer for 15 mins. Remove the lid, lower heat slightly & let boil and reduce while you complete the rest of the dish.
Step 2: Dice the onions, add to a deep skillet over medium-high heat with the EVOO. Saute while you dice the potatoes, add them to the onions. Add 1 cup hot broth to the potatoes, & add diced eggplant if using, stir & turn the heat to high while you prep the peppers by cutting them in half lengthwise. When the potatoes are tender, and most of the liquids are absorbed, add the peppers & opt ginger & sauté for about 5 mins.
Step 3: Add the kale and strain in the broth. Continue to cook on high heat for about 5 mins until the peppers & kale are tender. Then stir in the corn. I cook the corn for less than a minute, but taste, add more salt, pepper, optional chili pepper if desired & cook until the corn is the way your family prefers. Serve with favorite proteins & brown rice, or my favorite crispy organic whole grain tortilla chips.