Winter Green & White Bean Stew

Green Kale, Purple Kale, Red & Green Chard

My co-worker Linda is one of those women I so envy for their ability to cultivate and care for a beautiful and bountiful garden. I myself love to buy fresh veggies at the farmers market but have managed to kill four basil plants since Christmas. I am one to adorn most of our planters with succulants. Last week Linda brought me a bag filled with a bounty of winter greens which was the inspiration for this stew. After much recipe hunting I landed on this one from Bon Appetit Magazine and with just s few changes (based on what I had on hand) this was a wintery delight:)

Kale and White Bean Stew

Adapted from Bon Appetit Magazine

February 2009                                     

Ingredients

• 1 1/2 pounds winter greens, center ribs and stems removed
• 3 tablespoons olive oil
• 1cup chopped peeled carrots
• 1cup chopped celery
• 1 cup chopped shallots (about 4)
• 2 garlic cloves, finely chopped
• 1 cup dry white wine
• 2 15-ounce cans white beans (preferably organic), drained
• 4 cups(or more) low sodium chicken broth
• 3 fresh thyme sprigs
• 1bay leaf
• 1tablespoon red wine vinegar
• 2 tablespoons assorted chopped fresh herbs (I used parsely, basil and fresh tarragon)

Preparation

• 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. 

Boy howdy do greens shrink when blanched

Mirepoix ready to go

• 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.  Garnish with a sprinkling of parmigiano-reggiano and more fresh herbs.

Original Recipe