Meal Zeal

January 23, 2011

Kale and White Bean Stew

Filed under: Uncategorized — jenseyt @ 1:57 pm
from February 2009 issue of Bon Appetit (via epicurious)
  • 1 1/2 pounds kale leaves, center ribs and stems removed
  • 3 T olive oil
  • 1 C chopped peeled carrots
  • 1 C chopped celery
  • 1 C chopped shallots (about 4)
  • 2 garlic cloves, finely chopped
  • 1 C dry white wine
  • 2 15-ounce cans white beans (preferably organic), drained
  • 4 C (or more) vegetable broth (I used low sodium vegetable broth cubes and ended up adding sea salt to taste.)
  • 3 fresh thyme sprigs
  • 1 bay leaf
  • 1 T Sherry wine vinegar
  • 2 T assorted chopped fresh herbs (I used parsley.)
  • Cook kale in large pot of boiling salted water 1 minute. Drain. Transfer to bowl of ice water to cool. Drain. Squeeze out excess water. Coarsely chop kale.

    Heat olive oil in medium pot over medium heat. Add chopped carrots, celery, shallots, and garlic; cook until soft, stirring, about 15 minutes. (Do not brown vegetables.) Add white wine and simmer until liquid is slightly reduced, about 7 minutes. Add white beans, 4 cups broth, 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. Mix in Sherry wine vinegar and chopped fresh herbs. Season with salt and pepper.

     

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