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.