Posted by: lornasass | November 12, 2011

PRESSURE COOKER LIMA BEAN, KALE, AND TURKEY STEW

Well, it’s officially winter in New York City.  After a few balmy days earlier this week, I donned my down coat and started dreaming about making winter soups and stews–in the pressure cooker, of course.

I am a big fan of large limas.  They are double the size of baby limas, have a creamier texture, and better flavor–almost like little potatoes.  I keep of bag of dried limas on hand as soon as the temperature drops below 50. 

Here you go!

Saute 1 sliced leek (including green leaves!) or a chopped onion in a tablespoon of oil.  Add 4 cups chicken or vegetable broth and 3 cups water, 1 lb. large dried limas, the thinly sliced stems of a bunch of kale (leaves will be added later),  and a small (3/4 lb), bone-in turkey thigh.  Cook at high pressure for 14 minutes, then let the pressure come down naturally.

Remove the turkey and stir in the chopped kale leaves, 2 to 3 tablespoons coarse-grained mustard, 1 tsp. dried sage if you like, and salt to taste.  Simmer uncovered until kale is tender, 5-8 minutes.  Stir in 1 1/2 cups frozen corn.  Shred turkey and add.  Adjust seasonings and serve.  It’s nice to garnish the stew with some roasted squash.

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Responses

  1. This looks like an intriguing combination of ingredients. I’ve only “discovered” kale for my own cooking in the last year or so and it’s become a favorite. I know many people don’t like lima beans, but I’m not one of them. I’ve always liked limas. And turkey? Love that too and the thigh is my favorite part. I imagine anyone with leftover Thanksgiving turkey could easily substitute some of that for a fresh turkey thigh in the recipe though I wouldn’t add the already cooked turkey to the pot until the kale is added or perhaps not even until the corn is added. After all, all it needs to do is heat.

    I was also interested to see that the kale stems are used. Most recipes call for stripping the leaves from the stems. Using the whole leek was an unusual recommendation too. We’ve all read many recipes that say “Thinly slice the leek, using white part only.” But why not use all of the leek and kale! We know everything will be beautifully tenderized in the PC.

    I’ll be trying this recipe.

    • Tx for your keen observations, Sigrid. I agree with everything you say and yes, the pc does a great job of tenderizing tough leek greens and kale stems. I HATE throwing all that nutrient-rich food away!

  2. I really need to break out my pressure cooker for the winter and this soup sounds wonderful.

  3. The nicest thing about your PC recipes is that they encourage improvisation: I just finished making a turkey / small lima bean / kabocha squash / Indian-spiced s(t)oup . . . . not as pretty as the picture above, but very satisfying, filling, and dare I say inexpensive? Thank you, Ms. Sass!

    • Thank you Pots. Given your unusual name, I’m wondering if you can recommend your favorite pot scrubber.

      • I am my favorite pot scrubber, but it would be immodest to recommend myself.

  4. Hi Sigrid! Tx for calling my attention to this possible mix-up. I’ve corrected the recipe in the blog. Happy Cooking! Lorna


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