Prep 25 mins
Cook 20 mins
A simple and satisfying vegetarian winter dish. I adapted the recipe from one I found in this month's "Bon Appétit" (February 2009). It's by acclaimed chef Dan Barber, of New York's famous Blue Hill restaurants. Sprinkle soup with some freshly grated Parmesan & serve with crusty bread for a delicious meal. Yum!
- 1 1⁄2 lbs kale leaves, center ribs and stems removed
- 3 tablespoons olive oil
- 1 cup chopped peeled carrot
- 1 cup chopped celery
- 1 cup chopped shallot (about 4)
- 2 garlic cloves, finely chopped
- 1 cup dry white wine
- 2 (15 ounce) cans white beans, drained (preferably organic)
- 4 cups vegetable broth (may need more)
- 3 fresh thyme sprigs
- 1 bay leaf
- 1 tablespoon sherry wine vinegar
- 2 tablespoons assorted chopped fresh herbs (such as tarragon, parsley, and chives)
- 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.
We really loved this! I used green Swiss chard, with the ribs, instead of the kale. I added the ribs with the broth and then the rest of the leaves at the end. I think next time I will use 1/2 c. wine and 3 c. broth, as we found it a bit soupy. Either that or remember to serve it over some pasta or rice or with a chunk of bread to soak up the broth. Thanks!
DD1 (5 years old), DD2 (15 months old) and I liked this healthy stew I made with organic red kale, organic light tasting extra virgin olive oil, celery seeds (no celery on hand), organic shallots, organic garlic cloves, some water and organic apple cider vinegar instead of wine, bean broth from organic canned beans, no thyme, the bay leaf, sea salt, to taste, freshly ground black pepper and fresh organic cilantro for the fresh herbs. Made for Healthy Choices Tag Game 2013.
This was a quick way to use some of the Kale I blanched and froze last summer. The wine gave it a nice flavor. My vegetarian daughter and the meat-eaters in the family all enjoyed it.