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Posted Nov 12 2011 5:12am

Well, it’s officially winter in New York City.  After a few balmy days earlier this week, I donned my down coat and started dreaming about making winter soups and stews–in the pressure cooker, of course.

I am a big fan of large limas.  They are double the size of baby limas, have a creamier texture, and better flavor–almost like little potatoes.  I keep of bag of them on hand as soon as the temperature drops below 50. 

Here you go!

Saute 1 sliced leek (including green leaves!) or a chopped onion in a tablespoon of oil.  Add 4 cups chicken or vegetable broth and 3 cups water, 1 lb. large limas, the thinly sliced stems of a bunch of kale (leaves will be added later),  and a small (3/4 lb), bone-in turkey thigh.  Cook at high pressure for 14 minutes, then let the pressure come down naturally.

Remove the turkey and stir in the chopped kale leaves, 2 to 3 tablespoons coarse-grained mustard, 1 tsp. dried sage if you like, and salt to taste.  Simmer uncovered until kale is tender, 5-8 minutes.  Stir in 1 1/2 cups frozen corn.  Shred turkey and add.  Adjust seasonings and serve.  It’s nice to garnish the stew with some roasted squash.

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