Beans and Leeks in Briny Broth
with ground turkey and chopped kale
It always surprises me that my first words weren’t olive oil or lemon. It would have made perfect sense, the composition of my blood from a young age was effectively one part of each. Lemon and olive oil was, in my house, the solution to salad dressing and the proper seasoning for angel hair pasta. The basis for any soup or stew, the garnish for any sautéed greens. The fundamental constitution of any greek kitchen like the one in which I was raised. But as I’ve gotten older, I’ve neglected the way acid, an integral component of any balanced dish, has the power to transform, providing layers of flavor and interest. So as I emerge the kitchen that raised me and forge a kitchen of my own, I am inclined to seek and challenge certain prerogatives I once took for granted. The easiest place to start, always, is small. Making one change at a time. In this particular case, brothy beans are flavored with the fat from turkey and red wine vinegar, seasoned with spice from red chili flakes and a lot of pepper. If January is the month of healing and growing, this soup is perfectly emblematic of those to inextricably linked inclinations. I hope you enjoy.
Ingredients
4 tbsp olive oil, divided
1lb ground turkey (or chicken will work)
1/2 large leek
1/2 small bulb fennel
1 can cannellini beans, strained and rinsed
2 heaping handfuls chopped kale, about 1 cup*
3 cloves garlic, minced
1/2 tsp red chili flakes, more depending on taste
1/4 cup red wine or apple cider vinegar
4 cups chicken or vegetable broth (homemade preferred but not necessary)
2 large chunks parmesan rinds
Fresh parsley, about ¼ cup, plus more for garnish
Juice from 1/4 lemon
Salt and pepper to season
Optional: chili oil to garnish
Method
Prepare your veggies. Remove the end of your leek and slice in half the long way, saving one side for later. Using the remaining half, cut along the short edge into thin half rounds, using all parts of the leek (whites and greens) and discarding tough outer leaves as necessary. Place in a medium bowl and cover with water to soak. Meanwhile, cut your fennel, slicing the bulb first in half and then, repeating like with the leek, place one half in the fridge for later and cut the remaining side into thin slices along the short edge. Set aside. Strain and rinse your beans and set aside as well. Then strain your leeks and set aside.
*I use pre-chopped kale but if using whole leaves, de-stem, cut and wash as well.
In a large skillet with high walls or a 6qt dutch oven, add in 2tbsp of olive oil and heat over medium. After your oil has had time to get hot, add in your ground turkey. Cooking, stirring usually and breaking up into chickpea sized pieces, until browned. Using a slotted spoon, remove from skillet and turn the heat to medium low. Add in your leeks and turn your heat back to medium and cook until soft, stirring occasionally. Salt generously (about 2 teaspoons). You don’t want them to brown so adjust the heat as needed. Once they’ve softened, using a slotted spoon, remove from the pan and replace back into a bowl they came from.
Add in your remaining tablespoon of olive oil. Add in fennel, garlic, red pepper flakes, tons of salt and pepper and stir until the fennel is soft. Add in your beans and using the back of a spoon or a fork, mash about half, dragging them across the bottom of the pan until they form a paste. This will help to release starch and thicken the broth. Finally, add in your kale and stir until combined. Turn your heat to medium-high and pour over with your vinegar.
Let cook down until the kale has softened and most of the acid has mostly dissolved off about 4-5 minutes. Cover with your broth.
Add back in your turkey and leeks. Top with parmesan rinds, parsley, lemon juice and salt and pepper to taste. Reduce heat to low and cover to simmer at least 30 minutes, until the broth has thickened and the flavors have come together.
Serve warm, with a side of toasted bread and butter and enjoy!
yum!!
Wow yummmm!