Menu Enter a recipe name, ingredient, keyword...

Kale and White Bean Stew

By

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 1 1/2 lbs. kale leaves, center ribs and stems removed
  • 3 tbs olive oil
  • 1 cup chopped peeled carrots
  • 1 cup chopped celery
  • 1 cup chopped shallots
  • 2 garlic cloves, finely diced
  • 1 cup dry white wine
  • 2 15 oz. cans white navy beans, drained
  • 4 cups vegetable broth
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 1 tbs sherry wine vinegar
  • 2 tbs each of fresh tarragon and fresh chives

Details

Servings 6

Preparation

Step 1

Cook kale in large pot of boiling slated water for 1 minute. Drain and trnasfer to bowl of ice water to shock and to cool. Squeeze out excess water. Coarsely chop the kale leaves.

Heat olive oilin medium pot over medium heat. Added carrots, celery, shallots; cook until soft, stirring, for about 12 minutes. Add garlic and cook for another 3 minutes. Add white wine and simmer until liquid is slightly reduced, about 7 minutes.

Add white beans, 4 cups of broth, thyme sprigs and bay leaf and bring to a boil. Reduce heat to medium-low and simmer 20 minutes. Add kale and simmer for an additional 5 minutes. Mix in sherry vinegar and chopped fresh herbs, season to taste with salt and pepper and heat through.

You'll also love

Review this recipe

white bean chocolate chip cookies White Bean Aioli