Mung Palak StewFrom otterpond 5 years ago
- 3 cups baby spinach shopping list
- 2 cups Homemade turkey broth shopping list
- 2 cups water shopping list
- 1 cup Split mung beans shopping list
- 2 pan friend slice bacon shopping list
- 1 medium stalks celery shopping list
- 1 cup onions shopping list
- 2 cloves garlic Clove shopping list
- 1/2 cup heavy cream shopping list
- 1 tsp Real salt shopping list
- 1 tsp hot chili sauce shopping list
How to make it
- I used 1 standard bag of Dole pre-washed baby spinach. I believe that is about 3 cups loose.
- In a large skillet chop the two slices of bacon then fry up the pieces. Remove to a paper towel to drain.
- Using the same skillet, with the bacon drippings, saute the diced celery, onions and garlic.
- In a good sized pot bring the broth and water up to boil, reduce heat to medium add in the spinach. Once the spinach is melted down add in the sauteed veggies. Reduce to a simmer for about 10 minutes stirring to combine.
- Remove pot from stove and let cool a bit. Get out your blender. In small batches puree the spinach mixture.
- WARNING: IF YOU PUT ALL OF THE MIX INTO THE BLENDER WHILE IT IS HOT IT WILL BLOW THE TOP OFF AND MAKE A MESS IN YOUR KITCHEN. Ask yourself, "how does she know that"...
- Return the pureed spinach and veggie mixture back to the stove and bring up to a strong simmer and add the split mung beans, salt and Sriracha. Stir frequently. Add in the cream and bacon bits stir some more.
- Cover and simmer for about 20 minutes. The mung beans will expand and soften. The mixture will be quite thick.
- I enjoy this just as a stew plain but you might also consider using it as a bedding for grilled fish or chicken.
- Nutrition Info: http://www.livestrong.com/recipes/mung-palak-stew/
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