Prep time: 15 minutes
Cook time: 30 minutes
Serves: 6-8
INGREDIENTS
6-8 cups vegetable or chicken stock
2 cups carrots, 1/4 inch slices
2 cups potatoes, 1/2 inch pieces
4 tablespoons olive oil2 cups carrots, 1/4 inch slices
2 cups potatoes, 1/2 inch pieces
1 onion, 1/4 inch dice
2 cloves garlic, crushed
2 cups coarsely chopped kale
1 1/2 cups coarsely chopped escarole
1 1/2 cups coarsely chopped radicchio
Salt to taste
Pepper to taste
Salt to taste
Pepper to taste
DIRECTIONS
Heat the stock in a stock pot over medium high heat. When broth comes to a low boil, add the carrots and potatoes. Reduce heat to medium and cook, stirring occasionally, until vegetables are tender enough to easily pierce with a fork.
While carrots are cooking, heat the oil in a large skillet or saute pan over medium low heat, and sauté the onion, garlic, kale, escarole, and radicchio for 10 minutes, stirring. When greens are tender, remove from heat.
Heat the stock in a stock pot over medium high heat. When broth comes to a low boil, add the carrots and potatoes. Reduce heat to medium and cook, stirring occasionally, until vegetables are tender enough to easily pierce with a fork.
While carrots are cooking, heat the oil in a large skillet or saute pan over medium low heat, and sauté the onion, garlic, kale, escarole, and radicchio for 10 minutes, stirring. When greens are tender, remove from heat.
When carrots and potatoes are just tender, add the greens from the skillet to the stock pot. Heat for a minute, the turn off the heat, and distribute chowder to serving bowls, seasoning to taste with salt and pepper.
Photo and Recipe by Tod Dimmick
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