Greens and Adzuki Bean Stew

Name: Greens and Adzuki Bean Stew
Ingredients: 1 Tbs. coconut oil; 3 shallots, thinly sliced (1 cup); 4 cloves garlic, minced (4 tsp.); 4 tsp. minced fresh ginger; 1 tsp. sea salt, plus more to taste; 1 tsp. ground turmeric; 2 dried Thai red chiles; 5 Kaffir lime leaves, optional; 2 stalks lemongrass, halved lengthwise and bruised; 2 14-oz. cans light coconut milk; 2 cups cooked adzuki beans; 1 medium leek, sliced (2 cups); 2 heads baby bok choy, sliced (3 cups); 2 cups chopped watercress (1-inch pieces); 2 tsp. fresh ginger juice, optional; 1 tsp. low-sodium tamari; 2 tsp. coconut sugar or light brown sugar

17 ingredients

10 steps

Ingredients

1 Tbs. coconut oil
3 shallots, thinly sliced (1 cup)
4 cloves garlic, minced (4 tsp.)
4 tsp. minced fresh ginger
1 tsp. sea salt, plus more to taste
1 tsp. ground turmeric
2 dried Thai red chiles
5 Kaffir lime leaves, optional
2 stalks lemongrass, halved lengthwise and bruised
2 14-oz. cans light coconut milk
2 cups cooked adzuki beans
1 medium leek, sliced (2 cups)
2 heads baby bok choy, sliced (3 cups)
2 cups chopped watercress (1-inch pieces)
2 tsp. fresh ginger juice, optional
1 tsp. low-sodium tamari
2 tsp. coconut sugar or light brown sugar

Directions

1

Heat coconut oil in large pot over medium heat.
2

Add shallots, and saute 5 minutes, or until beginning to brown.
3

Add garlic, ginger, and salt; cook 3 minutes, then stir in turmeric.
4

Add chiles, lime leaves (if using), lemongrass, coconut milk, and 21/2 cups water; bring to a boil over high heat.
5

Cover pot, reduce heat to low, and simmer 30 minutes.
6

Remove and discard chiles, lime leaves, and lemongrass.
7

Add beans to pot, and return to a simmer.
8

Stir in leek, and simmer 2 minutes more, or until tender.
9

Add bok choy, watercress, ginger juice (if using), tamari, and coconut sugar; stir well, and cook 1 minute more.
10

Season with salt and pepper, if desired.