The thing I love most about eating the food other people make, especially watching them make it, is when they do things totally differently than I might have. When James is in the kitchen, he’ll take vegetables I’m used to eating and make them taste refreshing different to me. I love this stew he’s been making this winter because the paprika and Dijon mustard he throws in keeps it from being bland or expected, yet I’m not sure that I could really pick either of those ingredients out when I eat it. It’s also made creamy with the addition of milk at the end.
He serves it over couscous and he always makes extra for lunch. As with most stews, the leftovers are even better, so make more than you need too.
James’ Winter Stew
2 tbs vegetable oil
1 tbs unsalted butter
3 medium Yukon gold potatoes cut into 1” pieces (roughly 2 c)
3 celery stalks, peeled and chopped into 1” pieces (roughly 1 c)
3 carrots, peeled and chopped into 1” pieces (roughly 1 c)
½ tsp salt, plus ½ tsp
4 medium cloves garlic, roughly chopped
½ cup chopped leeks, white and light green parts only
1 c water
6 c kale leaves torn into 2″ pieces (about one bunch)
1 tbs hot paprika
2 tsp Dijon mustard
2 tsp white wine vinegar
1 19 oz. can chick peas, drained
1 c full fat milk
Heat oil and butter in a medium sized pot over medium high heat. Add the potatoes, carrot and celery and ½ tsp salt. Cook for 5 minutes, stir frequently.
Add the garlic and leek and cook for another 5 minutes, stirring frequently. Add water and mix well. Lower heat to medium, cover and cook for 5 minutes. Then uncover and cook for another 5 minutes, stirring occasionally until the potatoes are almost cooked through.
Add the paprika, mustard and white wine vinegar and mix well. Add the kale leaves, chick peas, and remaining ½ tsp of salt. Mix well, cover and cook for 5 minutes.
Add the milk and cook for 3-5 minutes but do not let the milk boil. Serve hot over couscous or rice, or with bread.