Kale and Bean Stew

I love kale and enjoy it all year long. Even though it is Spring we’ve had a few chilly days so I decided to use some kale in this hearty and very simple stew.  For fresh herbs I cut some chives from the garden, but use what you like and have on hand. I think the chives gave my stew a little taste of Spring- even if the temps outside are saying otherwise. I know in a few weeks I’ll have kale of my own to harvest from the garden.

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 – I used chives

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.