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Kale and White Bean Stew

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March 17, 2011 by Sara Kreidler

Wow, this recipe is amazing. A new favorite that I’m sure we will make frequently as soon as the big boxes of leaves start rolling in from the CSA in May. Can’t wait.

Adapted, barely, from Smitten Kitchen

Ingredients

  • 1 pound kale
  • 3 tablespoons olive oil
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup chopped shallots
  • 2 garlic cloves, minced
  • 1 cup dry white wine
  • 2 15-ounce cans cannelinni beans, drained and rinsed
  • 2 cups vegetable or chicken broth
  • 1 cup pureed tomatoes
  • Salt and freshly ground black pepper
  • 3 fresh thyme sprigs
  • 1 bay leaf
  • 1 baguette, sliced
  • 2 peeled cloves of garlic
  • Sherry vinegar
  • Shaved or grated Parmesan cheese
  • 4 eggs

Instructions

  1. Preheat oven to 350.
  2. Rinse the kale in cold water.  Cut out and discard stems and ribs.  Tear leaves into bite sized pieces.
  3. Bring 6 cups of salted water to boil in a dutch oven. Add kale and blanch for one minute, then drain and squeeze out as much water as possible.
  4. Wipe out the inside of the dutch oven and return to stove.  Add olive oil and heat over medium flame.  Add carrots, celery, shallots, garlic, salt and pepper and cook for 15 minutes.
  5. Add wine and deglaze the pot, using a wooden spoon to scrape up the cooked on bits off of the bottom of the pot.  Cook wine for 10 minutes or until reduced by 3/4.
  6. Add beans, broth, tomatoes, salt, pepper, thyme and bay leaf and bring to a boil.  Reduce flame to medium-low and simmer for 20 minutes.
  7. Add kale and cook for 15 minutes. If stew is getting too thick, add more stock.
  8. While the stew is cooking, rub each slice of baguette with the raw garlic cloves.  Place the baguette slices garlic side up on a baking sheet and toast in the oven for 10 minutes or until golden brown.
  9. When the bread is almost finished toasting, poach 4 eggs.  Smitten Kitchen has a tutorial for this.  We cheat and use this pan, which is awesome.
  10. Remove thyme and bay leaf from the stew.  To serve, place 2-3 slices of toasted baguette in the bottom of a large bowl.  Ladle the stew over the toasts.  Top the stew with a poached egg, a drizzle of sherry vinegar and Parmesan cheese.
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