According to BBC Good Food, “Spring greens are the first cabbages of the year. They have fresh, loose heads without the hard heart of other cabbages.” I don’t know about you, but a soft heart is what I seek in all living things. Especially cabbages. Which is why I’m reveling in April’s offerings as this year’s cabbages are especially tender. I’ve been putting them in everything–salads, sautés, slaws, and stews. Below is the recipe for my new favorite.
1 pound stewing beef, cubed
1 large onion, chopped
2 large carrots, chopped
4 garlic cloves, chopped
1 teaspoon celery leaves
1 tablespoon fresh thyme
1 bay leaf
1 small head of spring greens, sliced
8 ounces haricot vert, cut short enough to fit on a spoon
1 can chopped tomatoes
1 1/2 quarts beef stock
1 cup rinsed red & white quinoa bulgar mix
salt & pepper
In a large pot, heat 2 tablespoons of olive oil.
Season the beef then add it to the pot. Do not cook the meat all the way through. Just brown it.
Next add the onions, carrots, garlic, celery leaves, thyme, and bay leaf. Sauté until the onions start to caramelize.
Pour in the beef stock, tomatoes, cabbage, and beans.
Half cover and simmer for two and a half hours. Stir often. Add a cup of water if you think the liquid has cooked away too much.
At the two and a half hour mark, stir in the quinoa and simmer for a final half hour. After this time, salt and pepper to taste then serve. The meat should be tender and the stew thick.