When it's cold and dark and somehow only Wednesday, I tend to slide into dinners that resemble those an unsupervised toddler would assemble: chips and salsa, a fistful of cookies, a piece of cheese with five slices of bread. Which is why I've begun seeking out and cooking on repeat recipes that welcome increasing their vegetable matter, particularly those good-for-you leafy greens.
Eric calls the sour cream optional, but I'm going to say it's necessary that cool, plush sourness against the savory heat of the stew is so, so good.
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