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 ½ lbs lacinato kale, 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, drained
½ tsp fennel seeds
14 oz can whole tomatoes
2 ¼ cups chicken stock
Sourdough loaf (optional)
Extra virgin olive oil
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.
 Lacinato gives this stew a more traditional flavor but any kale will do.
 Cooking your own ahead of time with a 3” piece of Kombu during the last 15 min reduces the discomfort associated with legumes and boosts bioavailability of nutrients.
 The effect on taste and nutrition of home-made broth is not to be underestimated. I make mine on Sundays and use it throughout the week for cooking veggies, soups, the occasional grains and as a substitute for tea and coffee.