Tilghman Island Stew Serves 4 - 6

By ltruitt

(from Moosewood Restaurant New Classics)
Don’t let the number of ingredients scare you; this is not hard to make.

Ingredients

• 3 tbl. vegetable oil 4 c. chopped kale
• 2 c. chopped onions 2 c. stemmed and halved green beans
• 1 tbl. minced garlic 2 c. fresh or frozen corn kernels
• 4 bay leaves 1 c. chopped fresh or frozen okra, optional
• 2 tsp. dried thyme 1 c. chopped red bell pepper
• 1 c. sliced celery 2 c. sliced zucchini or yellow squash, optional
• 2 tbl. Old Bay Seasoning 1 tbl. soy sauce
• 14.5 oz. can of tomatoes, with juice 2 tbl. fresh lemon juice
• 4 c. peeled, cubed, sweet potatoes* salt and pepper to taste
• 6 c. water or vegetable stock grated cheddar cheese, optional
• Chopped fresh parsley or scallions for garnish

Preparation

Step 1

In a soup pot, warm the oil briefly over medium heat. Sauté onions until translucent, about 5 min. Add garlic, bay
leaves, and thyme; then cover and cook for about 5 min, stirring occasionally. (Add 1/4 c. water/stock, if necessary,
to prevent sticking). Add celery and Old Bay Seasoning and cook for 5 min.
Add the tomatoes, potatoes, and water/stock. Increase heat to moderate boil. Stir in kale and green beans. When
stew returns to a simmer, stir in the corn and the okra, and cook until green beans are just tender. Add the red
pepper and squash and cook for another 5 to 10 min. until all the veggies are tender. Stir in soy sauce and lemon
juice. Add salt and pepper to taste. Discard bay leaves.
Serve topped with grated cheese, if you like, and a sprinkling of parsley or scallions.
*cube the potatoes and immerse immediately in water to prevent discoloration. Drain before adding to the stew