This comforting stew is perfect for fighting off the winter blues. A squeeze of lemon brightens each bowl, while crispy torn breadcrumbs add satisfying crunch.
What You Get
Mustard or dandelion greens
Chicken broth (see note below)
What You’ll Need
Salt and freshly ground pepper
Makes 4 servings
Active Time: 20 minutes
Total Time: 30 minutes
Roughly chop the mustard greens (you should have about 3 cups). Slice 5 cloves of garlic. Pick the parsley, toss the stems, and chop the leaves. Rinse and drain the beans.
In a pot over medium-high heat, warm 2 tablespoons olive oil. Add the mirepoix, season with a pinch of salt and a pinch of cayenne, if you like a little heat, and sauté until tender, 5 minutes. Add the garlic and stir until fragrant, 30 seconds.
Stir in the beans and chicken broth, bring to a simmer, and cook to let the flavors combine, 10 minutes. Add the chicken and simmer to warm through, 3 minutes. Add the mustard greens and cook until the greens are wilted, 2 minutes longer. Add the juice of the lemon and season to taste with salt and pepper.
Meanwhile, tear half of the baguette into small pieces, reserving the rest for another use. In a frying pan over medium-low heat, warm 2 tablespoons olive oil. Add the baguette pieces, season with salt and pepper, and toast until golden, 7 minutes.
Ladle the stew into bowls and top with the breadcrumbs and parsley. Grind with pepper and serve warm.
Note: The broth may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If still partially frozen, you can add it to the pot to melt, but you may need to increase the cook time.