INGREDIENTS
1 TBSP olive oil
1 medium onion with skins,
finely chopped
4 cloves garlic with skins,
finely chopped
4 medium carrots with skins,
finely chopped
4 stalks celery, finely chopped
1-2 TSP each sea salt and black pepper
9-10 CUPS filtered water
1 CUP chopped greens (kale, collards, etc.)
1/2 CUP chopped parsley
1 small handful fresh thyme
1 small handful fresh rosemary
2 whole bay leaves
4-5 TBSP tomato paste
STEPS
1. Heat a large pot over medium heat. Once hot, add oil, onion, garlic, carrots, and celery. Add 1/2 tsp each sea salt and black pepper and stir to coat. Sauté for about 5 minutes or until softened and slightly browned, stirring frequently.2. Add water, greens, parsley, thyme, rosemary, bay leaves, and another 1/2 tsp sea salt and black pepper and increase heat to medium high until the mixture comes to a boil. Once boiling, reduce heat to a simmer and add tomato paste. Stir to combine and loosely cover (with the lid cracked).
3. Continue cooking for at least 30 minutes, preferably 45 minutes to 1 hour. The flavor will deepen the longer it cooks. Near the end of cooking, taste and adjust flavor as needed.
4. Let cool slightly before pouring over a strainer into another pot. Then divide between storage vessels. Let cool completely before sealing. Store in the refrigerator up to 5 days or in the freezer up to 1 month (sometimes longer).
TIPS
1. This recipe is perfect in soups gravy, and much more!Recipe adapted from:
This recipe is brought to you by Massachusetts Avenue Project! Find MAP’s Mobile Market to purchase items on your ingredient list by visiting www.mass-ave.org or follow @massaveproject and #foodthatmoves on your favorite social media site.
Comments