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

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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

Details

Servings 6

Preparation

Step 1

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.

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