Kale & White Bean Stew

READY IN: 45mins
Recipe by blucoat

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!

Top Review by ksduffster

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!

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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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