Tuscan Kale and White Bean Stew

Prep time: 15 min

Cook time:  45 min

Serves: 4 for dinner (maybe an additional lunch or two)

3 tbs butter, ghee or olive oil[1]

1 ½ lbs lacinato kale[2], rinsed and stemmed

4 garlic cloves, minced

2 red onions, ½ in dice

4 carrots, ½ in dice

1 celery head, ½ in dice

1 dried red chile, crumbled

14 oz can Cannellini beans,[3] drained

½ tsp fennel seeds

14 oz can whole tomatoes

2 ¼ cups chicken stock[4]

Sourdough loaf[5] (optional)

Extra virgin olive oil

Sea salt

Shaved parmesan (optional)

Set a large pot of water to boil. Melt your fat in a large pot on medium high. Add the onions, carrots and celery. Sautee until tender (about 15 min). Meanwhile, partially cook your kale in the boiling water (4 min) and drain, reserving 4 tbs of cooking water. Add the garlic, fennel and chile. Sautee for a minute. Add the kale water and tomatoes, chopping them up as you cook for another 15 min. Incorporate the stock, beans and chopped up kale. Cook covered for 15 more minutes.

Serve drizzled with Extra Virgin olive oil, sea salt, shaved parmesan and, if you wish, ladeled over a toasted piece of sourdough bread.