Stewin’ and brewin’ and bubblin’ away.
How are we only through have of January but it feels like it’s been months? (I mean, we all know how but…ya know). So let’s keep cooking! When in doubt, throw some stuff in a pot.
One of the biggest perks of my job at the Cooperative is all the farm fresh produce I have access to (yes I am the luckiest duck around my golly) so this recipe was very much about what I had in the fridge/cupboard. And it turned out pretty tasty if I do say so myself. So let’s get cooking!
Stewed tomatoes with braising greens, sunchokes and leeks with fried eggs to top! (because, duh)
What you will need:
28oz can of whole, peeled tomatoes
a large handful of braising greens, chopped (kale, collard, mustard, etc)
one leek, sliced
a handful of sunchokes, peeled and sliced into quarter sized pieces
four cloves of garlic, minced (or however much you fancy!!)
olive oil
the seasonings of your choice! I used za’atar, sumac, chili flakes, salt and pepper! And as always, as little or as much as you’d like
two eggs
frying oil of your choice (ghee for me!)
a large pan to cook everything up in, I used a deep cast iron skillet
Okeydok, first things first. Chop, cut, peel, mince everything that needs to be taken care of in such a way, that way you can just add to the pan when it’s time! Once that’s taken care of, get your pan warming on a med-med/high heat. When that pan has a good heat to it, add enough oil to coat the bottom of it and throw those leeks in there to start cooking down! Let ‘em cook, look for that mid-translucent color and then add your sunchokes to the mix, letting everything get well acquainted. Once both the veg starts becoming a wee bit more see-thru, add your garlic, give that pan a good mix and let it cook for a minute or two.
Now let’s get those tomatoes! Open that can and add the tomatoes to your pan. My favorite way to do this is to squeeze each tomato with my hands to allow it to break apart but still keep some chunks. Once every tomato is incorporated, make sure you add the remainder juice that was left in the can to the pan as well as all your seasonings. Once your ingredients come to a little boil, add your greens and stir well to make sure they are evenly distributed. Once there’s a mighty boil, turn your heat down to let it simmer.
Now you can either let everything cook away on the stove top for a while to get those flavors combining or you can throw your pan (if it safe to do so) into an oven set at 350 degrees F for a little so you don’t have to watch it on the stove.
While your pan of goodness cooks, you can fry up a couple of eggs in preparation for dinner time! Add some of your stewed veg to a bowl, top with those eggs, add some bread for dipping on the side if you’d like and viola, happy tummy!
I love you, your body loves you, make sure to take care of it during this stressful time and make sure to nourish yourself! You deserve it!
