Scotch Broth With Kale Recipes

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SCOTCH BROTH WITH KALE



Scotch Broth with Kale image

Here is a fairly basic recipe for stew, a low-and-slow variety that calls for simmering lamb (though you could use beef) with barley and root vegetables, then adding some kale at the end so that it doesn't entirely collapse. It's a simple equation that takes in whatever ingredients you have on hand. Start with meat, sturdy root vegetables (potatoes, sweet potatoes, turnips, rutabaga, parsnip, carrots) and grains (barley, wheat berries, farro), add water and simmer away. Then add kale, cabbage, spinach or chard. Dinner!

Provided by Melissa Clark

Categories     dinner, weekday, soups and stews, main course

Time 3h

Yield 4 servings

Number Of Ingredients 14

2 pounds bone-in lamb stew meat
2 teaspoons coarse kosher salt, more for seasoning
1/2 teaspoon black pepper, more for seasoning
1 medium potato, peeled and diced
2 large carrots, peeled and diced
2 medium turnips, peeled and diced
1 large leek, white and light green part only, cleaned and sliced
1/3 cup pearl barley
1 celery stalk, diced
4 thyme branches, tied into a bouquet garni with kitchen twine
1 bay leaf
8 ounces kale, stems removed, leaves coarsely chopped (2 1/2 packed cups)
Chopped parsley, for serving
Cider or malt vinegar, or fresh lemon juice, for serving

Steps:

  • Season meat generously with salt and pepper and let rest for at least 20 minutes.
  • In a medium pot, combine meat, 2 teaspoons salt, 1/2 teaspoon pepper, potato, carrots, turnips, leek, barley and celery. Drop in thyme and bay leaf. Add 2 1/2 quarts water and bring to a boil.
  • Reduce heat and simmer gently, turning lamb pieces occasionally and skimming any foam that rises to the surface, until meat is tender and beginning to fall apart, about 2 hours. (If the water level threatens to fall below the meat during simmering, partially cover the pot, or add a little more water.) Stir in kale and continue to cook for another 15 minutes, until lamb is truly spoon tender and kale is soft. Discard thyme bouquet and bay leaf. Taste and add more salt if needed. Ladle into bowls and sprinkle with parsley and a drizzle of vinegar or lemon juice.

Nutrition Facts : @context http, Calories 32, UnsaturatedFat 1 gram, Carbohydrate 1 gram, Fat 2 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 41 milligrams, Sugar 0 grams

SCOTCH BROTH



Scotch Broth image

"Add a side of bread to this luscious concoction of lamb, vegetables and barley, and you'll have all a hungry body needs," notes Kelsey Hamilton, Highland Park, New Jersey. "I skim the fat to fit our lighter way of eating."

Provided by Taste of Home

Categories     Lunch

Time 3h30m

Yield 4 servings.

Number Of Ingredients 20

1 lamb shank (about 1 pound)
2 teaspoons canola oil
4 cups water
2 cans (14-1/2 ounces each) reduced-sodium beef broth
2 whole cloves
1 medium onion, halved
1 medium carrot, halved
1 celery rib, halved
1 bay leaf
1/4 cup minced fresh parsley
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
1/4 teaspoon whole peppercorns
SOUP:
1/3 cup medium pearl barley
1-1/2 cups julienned peeled turnips (1-inch pieces)
1 cup coarsely chopped carrots
1 medium leek (white portion only), thinly sliced
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a Dutch oven, brown lamb shank in oil on all sides; drain. Stir in water and broth. Insert cloves into onion. Add the onion, carrot, celery and seasonings to the pan. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is very tender., Remove shank from broth; cool slightly. Remove meat from bone; cut into small pieces. Discard bone. Strain broth, discarding vegetables and seasonings. , Skim fat from broth. In a large saucepan, bring broth to a boil. Stir in barley. Reduce heat; cover and simmer for 40 minutes. , Add the turnips, carrots, leek, salt and pepper. Return to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Add lamb; heat through.

Nutrition Facts : Calories 224 calories, Fat 8g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 601mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges

PEARLY SCOTCH BROTH



Pearly Scotch Broth image

This recipe comes from The Gourmet Slow Cooker by Lynn Alley. Scotch Broth is a Scottish tradition that dates bake hundreds of years. This dish has plenty of substance and flavor. Cooking it in the crockpot makes it so easy to have dinner ready in no time. It is suggested that this be served with a Scotch beer or ale and some heavy crusty bread.

Provided by PaulaG

Categories     Stocks

Time 6h20m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 shoulder lamb chops
1/3 cup pearl barley
1 large carrot, peeled and cubed
2 leeks, white part only, cut into 1/2-inch pieces
1 -2 celery rib, thickly sliced
6 cups water
salt
pepper
1/4 cup parsley, chopped

Steps:

  • In the slow cooker, combine the lamb, barley, carrot, leeks, celery and water.
  • Cover and cook on low for 5 to 7 hours, until meat is very tender and falling apart; add salt and pepper to taste.
  • Ladle into serving dishes and garnish with parsley.
  • Enjoy!

SCOTCH BROTH



Scotch Broth image

The ultimate antidote for cool spring nights, this old-fashioned farmhouse soup with shredded lamb offers sustenance without the heft. Garden-fresh peas lend a lightness, while turnips (which contain good-for-you fiber) add a mildly sweet bite to the meaty broth.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 3h10m

Yield Serves 6 to 8

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
2 pounds boneless lamb shoulder in one piece, plus its bones
2 large yellow onions, peeled and quartered
3 celery stalks, coarsely chopped
3 medium carrots, peeled and coarsely chopped
2 medium leeks, washed and trimmed, white and light-green parts cut on the bias into 2-inch pieces, trimmings reserved
1/2 teaspoon whole black peppercorns
Coarse salt
12 parsley stems, plus 1/2 cup leaves, finely chopped
2 medium turnips, peeled and halved (about 1 pound)
1/2 cup pearl barley
1 1/2 pounds English peas, shelled, or 1 1/2 cups frozen peas

Steps:

  • Swirl oil into a large, heavy pot over medium-high. Add lamb, bones, and onions; cook until bottom sides of bones turn dark brown, 8 to 10 minutes. Flip, reduce heat to medium, and add celery and carrots. Continue cooking, turning occasionally, until lamb and vegetables are deep brown on all sides, 20 to 25 minutes. Add 12 cups water, leek trimmings, peppercorns, and parsley stems; season with salt. Bring to a boil; skim foam. Reduce heat and simmer, partially covered, until meat is fork-tender, about 1 1/2 hours. Remove from heat and let stand, uncovered, until fat begins to rise to surface, about 2 hours. Skim fat; strain stock through a fine-mesh sieve, reserving lamb. When lamb is cool enough to handle, trim excess fat, then cut into bite-size pieces and reserve, discarding bones.
  • Place stock in a clean pot; add turnips and barley. Bring to a boil, then reduce heat and simmer, partially covered, until barley is just tender and turnips are easily pierced with the tip of a sharp knife, about 20 minutes; transfer turnips to a cutting board. Add leeks to pot and simmer until tender, 5 minutes. Meanwhile, slice turnips lengthwise into 1/2-inch moons and return to pot, along with lamb and peas. Simmer until heated through. Serve, with chopped parsley alongside.

SCOTCH BROTH



Scotch Broth image

Categories     Beef     Leafy Green     Herb     Lamb     Onion     Vegetable     Quick & Easy     Gourmet

Yield Makes 6 (main course) servings

Number Of Ingredients 12

3 tablespoons unsalted butter
1/2 lb ground lamb
2 medium onions, chopped (1 1/2 cups)
2 carrots, sliced 3/4 inch thick
1 lb kale, stems and center ribs cut off and discarded and leaves finely chopped (4 cups)
1 Turkish or 1/2 California bay leaf
3/4 teaspoon salt
3/4 teaspoon black pepper
3 cups reduced-sodium beef broth (24 fl oz)
2 cups water
1/2 cup quick-cooking barley
1 tablespoon malt vinegar or cider vinegar

Steps:

  • Heat 1 tablespoon butter in a 3- to 4-quart heavy saucepan over moderately high heat until foam subsides, then cook lamb, breaking up clumps with a fork, just until no longer pink, about 4 minutes. Transfer lamb to a bowl with a slotted spoon and pour off all but 1 tablespoon fat from pan.
  • Add remaining 2 tablespoons butter to pan and cook onions, carrots, kale, bay leaf, salt, and pepper over moderate heat, covered, stirring occasionally, until onions are softened, 5 to 8 minutes. Add broth, water, and barley and simmer, covered, until vegetables and barley are tender, about 10 minutes. Add lamb and vinegar and gently simmer, uncovered, 5 minutes (for flavors to blend). Discard bay leaf.

SCOTCH BROTH



Scotch broth image

Tuck into a hearty bowl of Scotch broth soup for a healthy lunch or supper. Packed with veg and grains, serve with a hunk of crusty bread

Provided by Anna Glover

Categories     Lunch, Supper

Time 1h45m

Number Of Ingredients 9

250g broth mix (or a mixture of 75g pearl barley, 75g yellow split peas, 50g red split lentils and 50g green split or marrowfat peas)
1 tbsp vegetable or olive oil
1 large onion, finely chopped
1 leek, washed and sliced
1 medium turnip, peeled and finely chopped
3 carrots, finely chopped
3 celery sticks, trimmed and finely chopped
3 litres lamb stock
200g kale chopped

Steps:

  • Rinse the soup mix and soak in cold water for 8 hrs or overnight, covered in a cool place. Drain and rinse well.
  • Heat the oil in a large pan and fry the onion, leek, turnip, carrots and celery for 10 mins, covered with a lid, until soft but not golden. Add a generous pinch of salt and a good grinding of pepper.
  • Pour the stock into the pan and bring to a simmer. Add the drained soup mix, and gently simmer for 1 hr part-covered, until the barley and split peas are tender. Season again if needed. Stir in the kale, and cook for 10-15 mins until tender, then ladle into bowls to serve.

Nutrition Facts : Calories 278 calories, Fat 4 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 33 grams protein, Sodium 0.1 milligram of sodium

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