Kale & Bean Stew

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 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 wine
• 2 (15 ounce) cans 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)

Recipe

• 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 wine and simmer until liquid is slightly reduced, about 7 minutes. add 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.