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Emeril's Stew of Hearty Greens

Recipe courtesy Emeril Lagasse, copyright Martha Stewart Omnimedia, Inc.

Team Planet Green

By Team Planet Green
Silver Spring, MD, USA | Mon Jul 20, 2009 03:30 AM ET

hearty greens soup photo


Planet Green

Ingredients:
3 tablespoons extra virgin olive oil
1 cup sliced onions
3 tablespoons chopped green onions
8 ounces thinly sliced okra
1/2 tablespoon chopped garlic
2 pounds shredded mixed greens (1/2 pound each spinach, collard greens, turnip greens and cabbage leaves)
2 smoked turkey wings, separated at the joints
2 quarts vegetable or chicken stock
1 bay leaf
1 teaspoon salt
Cayenne
Pinch ground thyme
Steamed rice, for serving
Chopped green onions, for garnish

Method:
Heat olive oil in a large soup pot; add sliced onions, green onions and cook until tender, about 3 minutes. Add okra and garlic and cook for another 2 minutes. Add greens, a handful at a time. Stir until wilted before adding next bunch. Add the turkey wings, the stock, bay leaf, salt, cayenne and thyme. Bring to a boil, reduce heat and simmer 1 hour. Taste for seasoning—greens should be tender and slightly spicy; add enough salt to enhance flavors.

To Serve:
Serve with steamed rice and green onions.

Yield: 6 to 8 Servings.

Editor's Note: Look for heritage or organic, free range turkey varieties.

Learn more about sustainable food choices with our Eat Green Guide.

This recipe was featured in the Soups for Supper episode of Emeril Green.

 
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