Lunch-Week 3-Kale, White Bean and Potato Stew

Lunch-Week 3-Kale, White Bean and Potato Stew

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tablespoon extra-virgin olive oil, plus more for drizzling

  • 1

    onion, diced

  • 1

    stalk celery, sliced

  • 1

    carrot, peeled and diced

  • 8

    ounces Yukon Gold potatoes, scrubbed and cut into 1-inch pieces

  • Coarse salt and freshly ground pepper

  • 1

    bunch kale, stems removed, leaves torn into small pieces (4 cups)

  • 1

    (15-ounce) can navy beans, drained and rinsed

  • 2

    teaspoons red-wine vinegar

Directions

1.Heat oil in a medium saucepan over medium heat. Saute onion, celery, and carrot until tender, 6 to 8 minutes. 2.Add potatoes and 4 cups water. Season with salt and pepper. Bring to a boil; reduce to a simmer. Cook until potatoes are tender, about 10 minutes. Mash half the contents of the pot until slightly thickened. 3.Add kale and beans and continue cooking until kale is tender, 6 to 8 minutes more. 4.Stir in vinegar and adjust seasoning if necessary. Drizzle with oil before serving.


Nutrition

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