Morning Glory Cavatelli and Morning Glory Chicken Curry Soup | Emeril Lagasse

Morning glory may not be widely known, but it’s one of the most beloved vegetables in Southeast Asian cuisine. In an effort to spread the word on the delicious greens, we’ve incorporated morning glory into two new recipes. Try our Cavatelli with Chickpeas and Wilted Morning Glory, and Southeast Asian-Inspired Chicken Curry Soup with Sweet Potatoes and Morning Glory. Both recipes got a big thumbs up from our guests on a recent episode of Emeril Cooks.
Cavatelli with Chickpeas and Wilted Morning Glory
¼ cup extra virgin olive oil, plus more for garnish
1 large onion, finely chopped
2 heaping tablespoons minced garlic
2 cans chickpeas (undrained)
2 cups water
1 ½ chicken bouillon cubes
½ teaspoon crushed red pepper
½ teaspoon dried basil, crumbled between your fingers
1 pound morning glory, cleaned, trimmed, and stems cut into 1-inch lengths (4 cups stems, 6 cups leaves)
Salt and freshly ground black pepper, to taste
12 ounces dried cavatelli or orecchiete, cooked al dente and drained, 1 cup cooking liquid reserved separately
Grated Pecorino Romano, for serving 
In a large saucepan, heat the olive oil over medium high heat. Add the onion and sauté until tender and just beginning to caramelize, usually 4 to 6 minutes. Add the garlic and cook 1 to 2 minutes, stirring constantly so that it doesn’t scorch. Add the chickpeas and their liquid, water, chicken bouillon cubes, crushed red pepper, and basil and bring to a boil. Reduce the heat to a gentle simmer and cook until the liquid has reduced and thickened somewhat and the chickpeas are tender, 10 to 12 minutes. Add the morning glory stems, stir, and cover the pan. Cook until stems turn a brighter green and are tender but still have a bit of snap to them, 2 to 3 minutes. Stir in the leaves, turning them over as they wilt into the sauce. Continue to cook for 2 minutes longer. If the sauce has reduced too much (it is meant to be a bit brothy but thick enough to coat the pasta), add a bit more stock or water. Season with salt and pepper to taste.
To serve, add the drained pasta and cook briefly to reheat, adding a bit of the pasta cooking liquid to adjust the consistency of the final dish, if necessary. Serve in wide pasta bowls, garnish with a generous sprinkling of Pecorino Romano and drizzle with extra virgin olive oil. 
Chicken Curry Soup with Sweet Potatoes and Morning Glory
2 tablespoons vegetable oil
1 medium onion, finely chopped
1 red bell pepper, ½-inch diced 
2 tablespoons minced ginger
2 tablespoons minced garlic 
2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
6 tablespoons Thai Panang red curry paste 
3 stalks of lemongrass, bruised with the heel of a knife but left whole
6 to 8 kaffir lime leaves (fresh or dried)
2 cans full-fat coconut milk
6 to 7 cups chicken stock or canned, low sodium chicken broth
3 tablespoons Vietnamese or Thai fish sauce, or to taste
3 tablespoons fresh lime juice, or to taste
2 tablespoons palm sugar or light brown sugar
2 to 3 cups peeled and sliced sweet potatoes (or cut into ¾-inch dice if potatoes are large)
¾ pound morning glory, also known as Chinese water spinach, tough ends trimmed, cut into 1 ½-inch lengths (stems and leaves both ok - about 8 cups)
2 scallions, thinly sliced on the diagonal
2 tablespoons chiffonade of Thai basil
2 tablespoons chopped cilantro, plus more for garnishing if desired
Lime wedges, for serving
In a large soup pot or Dutch oven, heat the oil over medium-high heat and saute the onions and bell pepper until softened, about 4 minutes. Add the ginger and garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the chicken and cook until lightly golden, then add the curry paste and stir to combine. Add the lemongrass, lime leaves, coconut milk, 6 cups of the chicken stock, fish sauce, lime juice, and brown sugar and bring liquid up to a simmer. Reduce heat so that the soup simmers gently, and cook until the flavors have come together and the chicken is tender, about 20 minutes. Add the sweet potatoes and cook until tender, about 10 minutes longer.
Remove the lime leaves and lemongrass stalks and discard. 
Stir in the morning glory, cook for 1 to 2 minutes, then remove from the heat. Cover and allow to sit until the morning glory stems are tender, 1 to 2 minutes longer. Stir in the scallions, basil, and cilantro. Taste and adjust the seasoning by adding more fish sauce and/or lime juice if necessary.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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[@markyonthedrums7296]

Awesome video. Looks delicious. Keep up the videos chef!

[@JimLahey_and_Blulian]

I remember watching his shows on the food network in 1998 with my family. Glad to see you're well sir! 😊

[@stevenduering7155]

It’s weird watching him cook and not yelling “Bam!”😂😂

[@petermiller4953]

No kidding! And not seeing Doc Gibbs with the Emeril Live Band!

[@emilybh6255]

Looks delicious! Needless to say, we have to grow our own Morning Glories if we want to make the dish in the U.S. I don't mind growing sweet potatoes but Morning Glories attract the moth that lay eggs in Tomato plants that hatch into a tomato hornworms and I wouldn't like to have to choose between growing tomatoes or Morning Glories.

[@ndbvicvlog850]

Beautiful video , nice food sharing . Have a good day ..❤.... LIKE&SUB...❤. wishing you all the best on future

[@ganesang5537]

Bam bam bam😂

[@lynnkramer1211]

Where I live, morning glory is a VERY poisonous vine with blue/purple flowers.