Recipes
Leek Potato & Spinach Stew
- Lamb
For this light, brothy stew, use the vegetables of late spring and early summer from your CSA share: leeks, potatoes, garlic and spinach. Vary what's in the stew according to the weekly bounty. Serve with: Crusty whole-wheat baguette spread with goat cheese.
Ingredients
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1 tablespoon extra-virgin olive oil
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2 links hot Italian turkey sausage (6-7 ounces), casings removed
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2 cups chopped leeks (about 2 leeks), white and light green parts only, rinsed well
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4 cloves garlic, thinly sliced
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⅛ teaspoon salt
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1 cup dry white wine
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1 pound new or small potatoes, halved and thinly sliced
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4 cups reduced-sodium chicken broth
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8 ounces spinach, stemmed and chopped (about 8 cups)
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1 bunch scallions, sliced
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1 15-ounce can cannellini beans, preferably no-salt-added, rinsed
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½ cup chopped fresh herbs, such as dill, chervil, chives and/or parsley
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