What’s Cookin? Tuesdays Are Stews Days 9/11: Leek, Potato & Spinach Stew

Why Stews Days on Tuesdays? No reason, other than because it rhymes. Every Tuesday, look for a new stew recipe. Same place, same time.

What is it about a hearty stew that makes you feel better, especially on a cold day? For me, it’s a comfort food memory from when I was little. What about for you?

Oh, and enjoy!

Ingredients:

  • 1 tablespoon extra-virgin olive oil
  • 2 links hot Italian turkey sausage (6-7 ounces), casings removed
  • 2 cups chopped leeks (about 2 leeks), white and light green parts only, rinsed well
  • 4 cloves garlic, thinly sliced
  • 1/8 teaspoon salt
  • 1 cup dry white wine
  • 1 pound new or small potatoes, halved and thinly sliced
  • 4 cups reduced-sodium chicken broth
  • 8 ounces spinach, stemmed and chopped (about 8 cups)
  • 1 bunch scallions, sliced
  • 1 15-ounce can cannellini beans, preferably no-salt-added, rinsed
  • 1/2 cup chopped fresh herbs, such as dill, chervil, chives and/or parsley

Preparation:

Heat oil in a Dutch oven over medium heat. Add sausage and leeks and cook, stirring occasionally and crumbling the sausage with a wooden spoon, until the leeks are tender, about 5 minutes. Add garlic and salt and stir until fragrant, about 20 seconds. Add wine, cover and bring to a boil over high heat. Uncover and cook until the wine is almost evaporated, about 4 minutes. Add potatoes and broth; cover and bring to a boil. Stir in spinach and scallions and cook, covered, until the potatoes are tender, about 5 minutes. Remove from the heat and stir in beans. Cover and let stand for 1 minute. Divide among 6 soup bowls and sprinkle each portion with herbs.

Source: Eating Well

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