Winter Greens

Fresh Kale

Its the time of year when we look to enjoy more comfort foods. Soups, stews, chowders. Many of the “winter” greens are perfect for these dishes. Often greens like kale, collards and chard are well suited for the longer cooking dishes of winter. I love kale but I must admit I get into a rut with it this time of year. I make a big pot of soup and end up adding handfuls of washed and chopped kale during the last 15 minutes of cooking. Very tasty, but I want more. I decided to share some of my favorite winter green recipes with you over the course of the next few weeks. I would love to hear from you. If you have a favorite recipe for greens that you would like to share- I would be delighted to post it.

Kale and Bean Stew

1½ lb. kale leaves, center ribs removed

3 T. oil

1 c. chopped carrots

1 c. chopped celery

1 c. chopped onions

2 garlic cloves, minced

1 c. dry white wine

2 (15 oz.) cans beans, rinsed and drained- I like butter beans

4-5 cups Vegetable or chicken stock

1 t. dried savory or thyme

1 bay leaf

1 T. white balsamic vinegar

2 T. fresh chopped herbs

Blanch kale in boiling water for 1 minute. Rinse under cold water. Drain and squeeze out excess water. Chop kale leaves coarsely. Heat oil in pot over medium heat. Cook vegetables and garlic until tender but not browned. Add wine and simmer until liquid is reduced by half. Add 4 cups of the broth, beans, savory and bay leaf and simmer over medium-low heat for 20 minutes. Add kale and simmer 5 minutes more. Add more stock if stew is too thick. Add vinegar, fresh herbs and salt and pepper to taste. Serves 6.