1 tb Olive oil -OR-
1/4 c Water
1 md Onion; finely chopped
1 lg Yellow turnip;
- peeled & diced -OR-
1 sm Rutabaga; peeled & diced
1 lg Carrot; halved lengthwise &
- cut into 1/4" half-moons
1 lg Sweet potato; peeled & diced
2 c Winter squash;
- peeled, seeded & diced
2 c Vegetable broth;
- or more if desired
1/2 c Dry white wine
1 ts Fresh thyme; chopped -OR-
1/2 ts Dried thyme
1 ts Salt
1/4 ts Black pepper; freshly ground
2 c Collard greens or
- other dark leafy greens;
- chopped
1 1/2 c Cooked dark red kidney
- beans -OR-
15 oz Can beans; rinsed & drained
2 tb Fresh parsley; chopped
Simmer greens in a pot of salted water until tender and drained.
Heat the oil or water in a large saucepan over medium heat. Add the
onion, turnip, carrot, parsnip, sweet potato, and squash. Cover and
cook, stirring occasionally, until slightly softened, about 10
minutes. Stir in the broth, wine, thyme, salt, and pepper, and bring
to a boil. Reduce the heat to low and simmer until the vegetables
soften and the liquid is reduced, about 30 minutes. If a thinner stew
is desired, add more broth. If a thicker stew is preferred, puree
about 1-1/2 cups of the stew in a blender or food processor and stir
back into the pot, or use an immersion blender to puree some of the
stew right in the pot.
Sir in the collards and kidney beans. Taste and adjust the seasonings.
Simmer to heat through and allow the flavors to mingle, about 10
minutes. Sprinkle with the parsley and serve hot.
