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1
In cold, filtered water soak the quinoa and lentils for at least an hour. Change the water every half hour.
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2
Remove winter greens from freezer and break up frozen leaves by hand into bite-sized chunks. Transfer to colander. Place a clean, white (trust me: use something you are willing to bleach) over the frozen leaves and weight the colander with a glass mixing bowl full of dried beans, rocks, snow, whatever. Allow greens to drain for at least half an hour. Peel back the towel and toss the greens at least twice while draining. A lot of liquid should leave the greens, but don't throw this away. Put it in a plastic bag, press out the air and freeze it for the next time you make stock, especially vegetable stock. A lot of people add salt to the greens to help drain them, however, I'm a firm believer that salt is a preservative, not a flavoring so I rarely use it. I'll leave that decision up to you.
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3
Bring 2 qt water to rapid boil over high heat in a large stock pot, uncovered for five to ten minutes.
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4
Reduce water to a simmer, add turkey stock -likely still in frozen blocks- and heat until simmering. As in my Turkey Stock Recipe, do not allow this to boil. If any foam forms, skim it off and discard. Return to a nice simmer before adding lentils and quinoa after a thorough rinse.
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5
Meanwhile, in another large skillet gently heat butter and saute carrot, onion, and garlic until all are tender, but not even close to brown. Add the carrot and first, onion second and garlic and bay leaf last. This is to wake the aromatics up for the next step which makes this broth particularly savory.
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6
Remove from heat and toss the warm, NOT hot aromatics in the sage oil. Scoop the vegetables out of the skillet to another dish and allow to sit, stirring occasionally for at least twenty minutes. Taste, and add more sage oil for taste. Do not drain or rinse the skillet.
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7
In the skillet still slick with the delicious sage oil, gently heat remaining two tablespoons of butter. When hot, add sausage, and toss frequently. Just as the sausage starts to brown add the aromatics which have been tossed in the sage oil. Keep the heat low.
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8
Start adding the greens in batches. They will have already reduced in the colander, but will quickly fill the pan. Once all the greens have been added, toss everything together gently, give it a minute and taste for flavor. The sage should be pronounced. If not, add more sage oil or some dried or fresh. Don't worry if it seems to strong with sage, it will mellow out in the next step.
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9
Add everything from the pan to the simmering stock pot. Cover it, and walk away for at least an hour. Check it occasionally to give it a good stir and make sure it isn't boiling, tasting often. If the lentils and quinoa absorb too much liquid, add more turkey stock or water.
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10
Add ground white pepper, and any salt or other herbs such as rosemary, oregano, or even basil. When satisfied with the taste, remove from the heat and cool quickly. Portion out into freezer bags and freeze flat.
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11
To serve, run hot water over a frozen bag of the soup to loosen it up. When enough around the edges has melted, drop the block out of the bag into a saucepan over medium heat until hot. Serve with crusty bread.
