Spring Escarole Stew

PRINT THIS RECIPE HERE.

INGREDIENTS:

• 1 Tablespoon ghee

• ¼ teaspoon chili flakes

• a pinch of asafoetida/hing

• 4” leek white into green, cleaned well, and sliced thinly

• 2 clove elephant garlic minced

• 1 small fennel bulb cleaned well and sliced thinly

• 1 cup sliced carrot 

• 1 ½ cups cooked chickpeas

• 1-quart vegetable broth 

• 5 cups escarole washed and coarsely chopped

DIRECTIONS:

1. Heat the ghee at medium-high until it shimmers, and add the chili and asafoetida. Stir for 20 seconds until the aroma is released. 

2. Next, add the fennel and carrot. Cook, stirring occasionally, until slightly soft. Add the leek and garlic. Cook, stirring occasionally, until soft.

3. Add the cooked chickpeas and the vegetable broth. Stir to blend, cover, and lower to a simmer.

4. Cook for 15 minutes, then add the escarole. Stir to blend the flavors and coat the greens. Cook until the escarole is soft but not mushy. Ladle into a bowl, enjoy and eat mindfully.