Mung Palak Stew
| Prep Time: 30 min | Serves: 6 |
| Cooking Time: 45 min | Yield: 6 cups |
Palak is the Indian word for spinach. I figured this must be an Indian dish since I used split mung beans and there you have the title. Very high in fiber.
Ingredients
- 3 cups Baby Spinach
- 2 cups Homemade Turkey Broth
- 2 cups Water
- 1 cup Split Mung Beans
- 2 pan friend slice Bacon
- 1 medium stalks Celery
- 1 cup Onions
- 2 cloves Garlic Clove
- 1/2 cup Heavy Cream
- 1 tsp Real Salt
- 1 tsp Hot Chili Sauce
Directions
I used 1 standard bag of Dole pre-washed baby spinach. I believe that is about 3 cups loose.
In a large skillet chop the two slices of bacon then fry up the pieces. Remove to a paper towel to drain.
In the same skillet, using the bacon drippings, saute the diced celery, onions and garlic.
In a good sized pot bring the broth and water up to boil, reduce heat to medium add in the spinach. Once the spinach is melted down add in the sauted veggies. Reduce to a simmer for about 10 minutes stirring to combine.
Remove pot from stove and let cool a bit. Get out your blender. In small batches puree the spinach mixture.
WARNING: IF YOU PUT ALL OF THE MIX INTO THE BLENDER WHILE IT IS HOT IT WILL BLOW THE TOP OFF AND MAKE A MESS IN YOUR KITCHEN. Ask yourself, "how does she know that"...
Return the pureed spinach and veggie mixture back to the stove and bring up to a strong simmer and add the split mung beans, salt and Sriracha. Stir frequently. Add in the cream and bacon bits stir some more.
Cover and simmer for about 20 minutes. The mung beans will expand and soften. The mixture will be quite thick.
I enjoy this just as a stew plain but you might also consider using it as a bedding for grilled fish or chicken.