Ikarian Stew Recipes
IKARIAN STEW
Make and share this Ikarian Stew recipe from Food.com.
Provided by Truefreedom
Categories < 4 Hours
Time 3h20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Spread the black eyed peas on a large baking sheet and pic over to remove any damaged peas or debris. Put peas in a large pot, add enough water to submerge by 2 inches, and bring to boil over high heat. Boil 1 minute. Set aside, off the heat and soak for an hour. Drain in a colander set in the sink.
- Warm 1/8 cup oil in a large pot or Dutch Oven set over medium heat. Add the onion and fennel. Cook, stirring often, until soft, about 8 minutes. Add garlic and cook until fragrant, about 20 seconds. Stir in black eyed peas, carrots, tomato, tomato paste, bay leaves, and salt until tomato paste dissolves. Add enough water just to cover the vegetables. Raise the heat to medium high and bring to boil.
- Cover, reduce the heat to low, and simmer slowly until the black eyed peas are tender about 50 minutes.
- Stir in the kale leaves and dill. Cover and cook until kale is tender, 5-10 minutes. Discard ant bay leaves. Ladle into two bowls. Drizzle 1/2 tbsp olive oil on top of each serving.
- TIP: For quicker meal, substitute frozen black eyed peas, thawed.
Nutrition Facts : Calories 389.1, Fat 28, SaturatedFat 3.9, Sodium 1068.4, Carbohydrate 29.9, Fiber 8, Sugar 4.5, Protein 7.7
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- Add peas to a large pot, cover with cold water 2 inches above the peas. Bring to a boil and cook for 1 minute. Cover and remove heat and allow to soak for 1 hour. Drain peas and set aside.
- Heat 1/4 cup olive oil in a Dutch oven over medium heat. Add the onion and fennel; cook, stirring often, until soft, about 5 minutes. Add the garlic and cook another 20-30 seconds. Stir in the black-eyed peas, carrots, tomato, tomato paste, bay leaves and salt. Stir until tomato paste dissolves. Add enough water to cover the vegetables. Bring to a boil.
- Cover, reduce the heat to low and simmer until the black-eyed peas are tender, about 50 minutes. Stir in kale and dill. Cover and cook until the kale is tender, 5-10 minutes. Discard the bay leaves. Ladle into four or five bowls. Drizzle 1 tablespoon olive oil on top of each serving.
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- 1. Spread the black-eyed peas on a large baking sheet and pick over to remove any damaged peas or debris. Put the peas in a large pot, add enough cool tap water to submerge by 2 inches, and bring to a boil over high heat. Boil for 1 minute. Set aside off the heat and soak for 1 hour. Drain in a colander set in the sink.
- 2. Warm 1/4 cup of the olive oil in a large pot or Dutch oven set over medium heat. Add the onion and fennel; cook, stirring often, until soft, about 8 minutes. Add the garlic and cook until fragrant, about 20 seconds. Stir in the black-eyed peas, carrots, tomato, tomato paste, bay leaves and salt and stir until the tomato paste dissolves. Add enough water just to cover the vegetables. Raise the heat to medium-high and bring to a boil.
- 3. Cover, reduce the heat to low, and simmer slowly until the black-eyed peas are tender (not rocklike but not mush), about 50 minutes.
- 4. Stir in the kale leaves and dill. Cover and cook until the kale is tender, 5-10 minutes. Discard the bay leaves. Ladle into four bowls. Drizzle 1 tablespoon olive oil on top of each helping.
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