This recipe was submitted by Susan W. who picks up in Dracut. It’s a great way to clear out the fridge of any greens that have piled up while you prepare for the vegetable shares!
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- 24 cups coarsely chopped greens
- 1 cup coarsely chopped parsley
- 8 cups vegetable stock
- 1/4 cup ghee* or butter
- 2 Tablespoons fresh minced ginger
- 2 cups finely chopped celery or fennel (Susan used bok choy ends)
- 1 cup finely chopped green bell pepper
- 2 teaspoon dried thyme
- 2-3 bay leaves
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1 teaspoon ground black pepper
- Salt to taste
1. Place all chopped leafy vegetables and the stock in a large soup pot. Bring to boil. Partially cover, reduce the heat, and simmer very slowly for 30 minutes.
2. Meanwhile, melt the butter in a large skillet over low heat. Add ginger, celery or fennel, peppers, thyme and bay leaves. Cover and cook, stirring occasionally, until the vegetables are tender. Set aside.
3. Drain the green vegetables in a large sieve held over a bowl to catch the stock. Press out all liquid with the back of a spoon. Coarsely grind the vegetables in a food processor.
4. Add the greens to the skillet containing the celery and bell peppers. Cover and cook over low heat stirring occasionally for 10 mins.
5. Meanwhile, measure 6 cups of stock back into the soup pot. Add the greens, cloves, allspice, and pepper. Bring the mixture to a boil. Partially cover, reduce heat, and simmer for 45 minutes to 1 hour. Add salt to taste.
Serve over cooked rice (Susan used the rest of the stock to cook the rice).
*Ghee is a clarified butter common in Southeast Asian cooking. It is readily available at most supermarkets and specialty stores.