Adapted from Food Matters by Mark Bittman

Prep Time: 15 minutes
Cook Time: approximately 40 minutes

Shopping List

• 1 large onion
• 1/2 lb. carrots
• 1/2 lb. string beans
• 1 bunch celery
• 1/2 lb. turnips
• 1 bunch collard greens or kale
• 1 bunch flat leaf (Italian) parsley
• 1 bunch fresh thyme
• 1-2 whole small dried chiles (optional)
• 1/4 lb. prosciutto, cured or smoked ham, pancetta, or bacon
• Fresh whole wheat bread

Pantry Items

• Black pepper
• Extra-virgin olive oil
• Sea salt

Tools

• Bread knife
• Chef’s knife
• Dutch oven
• Measuring cups and spoons
• Mixing bowls
• Paring knife
• Slotted spoon
• Spatula
• Vegetable Peeler
• Wooden spoons

Suggestions

• Wine:  French Rosé
• Dessert:  No-Bake Fruit Tart (Food Matters p. 286)

Game Plan:

• When you walk in the door
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine, put the cork back in and refrigerate it
• Prep
  • Peel the onion, cut it in half, thinly slice it.
  • Trim and peel the carrots and cut them into 2-inch chunks.
  • Snap the ends from the green beans, and cut them into 2-inch lengths.
  • Trim the leaves from the celery and peel half the stalks. Cut them into 2-inch lengths.
  • Peel the turnips and cut them into 2-inch chunks.
  • Rinse the collards or kale. Trim the stalks. Cut the leaves into 2-inch thick strips.
  • Rinse and pat dry the parsley, pluck ½ cup leaves.
  • Separate 3 sprigs of thyme from the bunch.
  • Coarsely chop the prosciutto, the ham, the pancetta, or the bacon.
• Start Cooking
  • Put 2 tbsps. olive oil into the Dutch Oven over medium heat.
  • When the oil is hot but not smoking, add the onion and the meat and the dried chiles if you are using them and stir.
  • Season with salt and pepper and cook, stirring occasionally, until the onions begin to turn golden, about 5 minutes.
  • Coarsely chop the parsley.
  • Add the thyme sprigs and the parsley, reduce the heat just a bit, and cook, stirring occasionally, until the onions are darker, about 5 more minutes.
  • Remove everything from the pan with the slotted spoon.
  • Add 1 tbsp. oil to the pan, increase the heat back to medium, and when it is hot, add the remaining vegetables and stir.
  • Sprinkle with salt and pepper and cook, stirring occasionally, until they start to caramelize a bit, 5 to 10 minutes.
  • Return the onion mixture to the pot, add 2 cups water, and bring to a boil.
  • Lower the heat so the liquid bubbles gently, cover, and cook, stirring occasionally, until the vegetables are the tenderness you like – poke them with a fork from time to time to check. The vegetables will take 25-40 minutes to cook.
  • Now you’ve got time to set the table, check your email or just take a break and enjoy a glass of wine.
  • Check the vegetables every ten minutes or so, to see if they are to your liking.  When they are, remove from the heat, taste for seasoning, and slice the bread.
  • Either serve the dish right from the Dutch Oven, or transfer it to a bowl or shallow platter.  Garnish it with some herb sprigs, and take it to the table with the bread. Don’t forget the wine!

Thanks Mark, that was easy, let’s eat!

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