White Bean and Kale Stew
This hearty and fragrant stew is high in fiber and loaded with good-for-you greens. Serve with crusty bread for mopping up all of the amazing stock. This recipe makes 6 servings.
1 hour / 0 mins
1 1/2 pounds kale leaves, center ribs and stems removed
3 tablespoons olive oil
2 large carrots, washed and sliced into 1/8" rounds
2 celery stalks, chopped
1 yellow onion, chopped
2 garlic cloves, minced
1 cup dry white wine
2 15-ounce cans white beans, rinsed and drained
4 cups vegetable stock, plus more if needed
3 fresh thyme sprigs
1 bay leaf
1 tablespoon Sherry or red wine vinegar
2 tablespoons parsley, chopped
Cook kale in large pot of boiling salted water 1 minute. With a slotted spoon, put kale in a bowl of ice water to stop the cooking process. Drain well and set aside.
Heat olive oil in medium pot over medium heat. Add chopped carrots, celery, onions, and garlic; cook until soft, stirring, about 15 minutes. Add white wine and simmer until liquid is reduced by a third, about 7 minutes. Add white beans, 4 cups stock, thyme sprigs, and bay leaf and bring to boil. Reduce heat to medium-low and simmer 20 minutes. Add kale and simmer 5 minutes longer. Remove thyme sprigs and bay leaf. Add more broth by 1/2 cupfuls to thin stew, if desired. Stir vinegar and parsley. Season with salt and pepper.