This recipe is the solution to a common problem. Do you ever get a smattering of varying quantities of produce items from your local CSA? Many times I’ll look at the dozen or so pea pods and the tiny bag of green beans and wonder, “What can I do with such a small amount”. It certainly wouldn’t make a serving for each in our family of five.
Well, yesterday a wonderful solution came to mind- a redo of a family dish fondly referred to as “Lee’s Stodge”. My mom grew up in a farm family and her uncle Lee created a dish that featured potatoes, green beans, butter and (obviously left off in my rework) salt pork. We’ve always referred to this boiled-dinner style dish as “Lee Stodge”, but only in preparing to write this post did I actually investigate the word “stodge” (which took a little “doing”, because I didn’t know how to spell it). Well, what a fun discovery I made. Stodge is defined as ” a food that is particularly filling.” I love this meal mostly because it’s a comfort food from my childhood, but it lives up to its name by being substantial as well.
To last night’s version of Lee Stodge I added cabbage and onions in addition to the potatoes, green beans, and I also added parsley and rosemary from our own garden.
As I looked over the rest of my CSA bounty last night (in search of an appropriate side dish) my eyes fell upon the beet greens and I knew we had a winner. Lee’s Stodge served with greens of any kind (but particularly beet greens or chard) is a perfect nostalgia meal.
a bunch of potatoes (however little or much you may have, to your liking), cut into chunks
green beans (however little or much you may have, to your liking), whole or chopped
about 1 cup water (less in a pressure cooker, possibly more for stove-top cooking)
1-2 Tbsp. coconut oil (or organic butter, if you use this)
1/4 tsp. sea salt
opt: 1/2 cup non-dairy milk
optional veggie additions:
Combine all ingredients (except oil/butter) in a large covered pot or into a pressure cooker (I used my Instant Pot for this and it worked great!). Bring to a boil and then simmer for at least 20 minutes (until potatoes and beans are tender). (If using a pressure cooker, pressure cook for just 10 minutes). Pour off any excess water. Add butter (and milk, if using). Stir gently, then serve.
AS ALWAYS, you can count on my recipes being incredibly wholesome, exceptionally tasty and as simple and economical as possible. They feature only plant-based whole foods and avoid gluten, dairy, eggs, soy, sugar and any refined/processed ingredients. If this sounds good to you, check out all my books at Simply Natural Health or download my immensely popular eBook Good and Easy Eats (with 70 favorite recipes!) for just $4.99!
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