I go on foraging walks here in SoCal with Pascal Baudar - who has written a great book on wild-crafted cuisine. One day last spring, he led us to some curly dock (Aveluk). There was a group of elderly Armenians gathering it into huge bags. Apparently, they braid it and dry ferment it for use in cooking beans and lentils. So, our group gathered a modest amount and took it home to braid and dry. Mine has been fermenting for months now, and I just decided to put it to use. Oh. My. God!!! It really added an amazing flavor. Can be found in Armenian markets. I used about 2 inches of my braid.
prep time30 Min
cook time6 Hr
methodSlow Cooker Crock Pot
navy beans, dried
water to cover
smoked turkey leg with bone
1 1/4 lb
mild italian sausage, raw
white onion, chopped
chicken stock (better than bouillon)
fresh tarragon leaves, chopped
fresh italian parsley, chopped
fresh sage leaves, chopped
aveluk (braided, dried curly dock - found in armenian markets - also grows wild in some places)
olive oil, extra virgin
How To Make
Wash, then soak beans overnight. In the morning, prepare them per package directions with no salt.
When beans are tender, put in the turkey leg, whole. Add water to just submerge the turkey.
Simmer on very low 2 or 3 hours, adding water if necessary. I used the slow cooker setting on my rice cooker for this.
When the meat is falling off the turkey bone, use a pair of tongs to pull out the tendons, and the skin (unless you like the skin).
Use a pair of kitchen shears to cut the meat into spoon size chunks while it's still in the pot - or pull it out and cut it on a chopping board. Your choice.
Leave the big bone in the soup the whole time!
Cook onion, celery, and carrot in a pan until golden, then add to pot.
Deglaze pan with white wine. Add to pot.
Remove casings from sausage, and divide into bite sized bits. Cook over low to medium heat until golden. Add to pot.
Deglaze pan with chicken stock. Add to pot.
Tie a string around the thyme sprigs. Add to pot with dried bay laurel leaves. (If you use fresh bay laurel, use less.)
Finely chop remaining herbs and garlic. Add to pot. (I keep whole peeled garlic cloves covered with olive oil in a jar in the refrigerator - which is the reason for the 1 tsp olive oil).
Simmer on very low at least an hour or two.
Remove thyme sprigs, bay laurel leaves, and bone just prior to serving - or go rustic and leave them in!
Serve with crusty french bread.
Note this does not call for salt or pepper. The salt from the smoked turkey and the chicken stock was sufficient, and it didn't need pepper.
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