Tuscan Kale and White Bean Stew

By blum099

Ingredients

• 1 cup fresh bread crumbs
• 1/3 cup grated Parmesan cheese
• 1 tablespoon plus 2 teaspoons olive oil, divided
• 1 tablespoon unsalted butter
• 8 oz. cremini mushrooms, quartered (2 cups)
• 3 cloves garlic, minced
• 2 bunches kale, stemmed, torn into bite-size pieces (8 cups)
• 1 15.5-oz. can white beans, rinsed and drained
• 1 cup vegetable broth
• 1 teaspoon lemon juice

Details

Adapted from jovinacooksitalian.com

Preparation

Step 1

Directions

Combine bread crumbs, Parmesan and the 2 teaspoons of olive oil in small bowl. Set aside.

Heat remaining 1 tablespoon of olive oil and butter in large ovenproof skillet or Dutch oven over medium heat. Add mushrooms; increase heat to medium-high. Stir, cover pan, and cook 5 to 6 minutes, or until mushrooms are lightly browned, stirring occasionally.

Uncover the pan, add garlic and stir 30 seconds. Add kale, and cook 2 minutes, or until wilted.

Add beans, broth and 3/4 cup water. Cover, and simmer 6 to 8 minutes, or until liquid has reduced by about three-quarters. Stir in the lemon juice and remove from the heat.

Heat broiler to high. Sprinkle bread crumb mixture over stew and broil 3 minutes, or until topping is golden.