Creamed greens, pea & cabbage stew on KHOU 11 News This Morning


by Executive Chef Randy Evans, Havens

Posted on December 29, 2011 at 2:41 PM

Updated Thursday, Dec 29 at 2:41 PM


3 bunches greens (collards, mustard, turnip, or all)
2 tablespoons vegetable oil, divided
1 yellow onion, finely diced
1 tablespoon minced garlic
½ cup diced country ham
¾ cup low-sodium chicken broth
1 tablespoon all-purpose flour
1 cup milk
2 teaspoons cider vinegar
2 teaspoons salt
1 teaspoon pepper
Tabasco to taste
Instructions: Wash greens thoroughly three times; tear into pieces. Heat 1 tablespoon oil in a large sauté pan; sauté onion and ham for 2 minutes. Add garlic; sweat until aromatic. Add the greens; cover and cook for 5 minutes. Add stock; simmer, uncovered, until greens are tender, about 30 minutes. Make a roux with flour and remaining oil. Add milk to the greens; bring to a boil. Slowly stir in roux; simmer for 30 minutes. Finish with vinegar, salt, pepper and Tabasco.
Texas Shelling Pea & Cabbage Stew
Serves 12-16
2 tablespoons vegetable oil
1 tablespoon minced garlic
½ cup diced yellow onion
1 small head white cabbage, ¼” cubes
1 tablespoon salt
1 teaspoon black pepper
2 pints whole shiitake mushrooms, stems removed and dried (for stock), sliced 4 cups fresh shelling peas (black-eyed, purple hull, lady creamers or a mixture)
½ cup white wine
1 recipe Mushroom Stock
1 stem fresh rosemary, chopped
1 tablespoon vegetable oil
1 small yellow onion, chopped
1 rib celery, coarsely chopped
1 carrot, coarsely chopped
½ cup white wine
3 quarts Vegetable Broth
1 cup dried mushroom stems
1 bay leaf
Instructions: In a large saucepan, heat the oil over high heat; sauté the onion, celery and carrot for 5 minutes or until they begin to caramelize. Deglaze pan with wine. Add the stock, mushroom stems and bay leaf. Simmer for 30 minutes. Strain through a fine mesh strainer; set aside.
Instructions: Heat oil in a large saucepan over medium heat; sweat garlic and onion for 3-4 minutes or until translucent. Add the cabbage, sliced mushrooms and peas. Deglaze pan with wine. Add stock. Bring to a boil; reduce heat to low. Simmer for 35 minutes or until peas are tender. Add rosemary and cook 5 minutes longer. Adjust seasoning.
Ladle hot soup into warm bowls and serve.