veal stew with spring greens
I’m an epic procrastinator. I imagine it’s all part of my adult onset, self-diagnosed ADHD issue. I have about a 5-minute attention span before getting distracted to do something else. Good example: It’s taken me 30 minutes to just write these few sentences because I generally think “Oh, I should…” and then I run off and do something completely useless and totally irrelevant to the task at hand.
I imagine that’s why a recipe that I made in March, is only now getting posted. It was lovely though and I can’t help but post it as I feel the weather is holding on to the last remains of spring. Not to mention that there are so many greens in this recipe (seriously, I had a tough time shoving them all in the pot, but it was worth it) that you just feel like you’re doing yourself a favor by eating this.
So, do yourself a favor and eat this. But try not to procrastinate too long. I believe the first official day of summer is June 21st and you can’t be eating stew in the summer. That’s just crazy.
Veal and spring greens stew
from Food and Wine
- 3 tablespoons unsalted butter
- 1 tablespoon canola oil
- 3 pounds veal shoulder, cut into 1 1/2-inch pieces
- Salt and freshly ground pepper
- 1 cup dry white wine
- 5 cups spinach leaves, chopped
- 5 cups sorrel leaves, chopped
- 1 head of romaine, chopped
- 1 bunch of watercress, chopped
- 1 leek, finely chopped
- 1/4 cup finely chopped flat-leaf parsley
- 1/4 cup finely chopped tarragon
- 1/4 cup finely chopped chives
- 1 cup crème fraîche or greek yogurt
- Steamed brown rice, for serving
- Preheat the oven to 325°F.
- In a large enameled cast-iron casserole, melt the butter in the oil.
- Season the veal with salt and pepper.
- Add it to the casserole and cook over high heat, turning occasionally, until browned, 12 minutes.
- Add the wine, cover with a sheet of parchment paper and the lid and braise in the oven for about 1 hour, until the meat is nearly tender.
- Add creme fraiche or greek yogurt to the mix.
- Add the spinach, sorrel, romaine, watercress, leek, parsley, tarragon and chives to the casserole.
- Stir well; season with salt and pepper. Cover again with the parchment and the lid and braise for 30 minutes longer, until the greens are wilted and the veal is super tender.
- Transfer the stew to bowls and serve with brown rice.