Kale & Cannellini Bean Stew
2 to 3 tablespoons olive oil
1 yellow or white onion, chopped
2 to 3 teaspoons fresh thyme sprigs
2 cups stemmed & chopped kale (I used Red Russian but any variety works)
1 quart broth (chicken or vegetable)
Chopped kale. |
1/2 teaspoon+ garlic powder
1/4 teaspoon+ dried red pepper flakes
1 teaspoon+ Kosher salt
1/2 teaspoon+ coarsely ground pepper
2 Russet potatoes, peeled and diced
1 can cannelloni (white kidney) beans -- do not drain
1/2 cup roasted red peppers
- Heat oil; add onions and thyme and sauté until tender and translucent.
- Add chopped kale and stir to coat with oil.
- Add most of the quart of broth. Cover and simmer on low heat for about 1 hour or until kale is tender; add remaining broth if needed.
- Add potatoes and all the spices. Cover and cook on medium heat until potatoes are tender, about 15 to 20 minutes.
- Taste and add more seasonings if needed.
- Add beans and red peppers and cook to heat through.
Braised Kale & Leeks (a side dish)
Other soup recipes include:
Kale & Cannellini Bean Stew
2 to 3 tablespoons olive oil
1 yellow or white onion, chopped
2 to 3 teaspoons fresh thyme sprigs
2 cups stemmed & chopped kale (I used Red Russian but any variety works)
1 quart broth (chicken or vegetable)
1 teaspoon+ ground cumin
1/2 teaspoon+ garlic powder
1/4 teaspoon+ dried red pepper flakes
1 teaspoon+ Kosher salt
1/2 teaspoon+ coarsely ground pepper
2 Russet potatoes, peeled and diced
1 can cannelloni (white kidney) beans -- do not drain
1/2 cup roasted red peppers
1 yellow or white onion, chopped
2 to 3 teaspoons fresh thyme sprigs
2 cups stemmed & chopped kale (I used Red Russian but any variety works)
1 quart broth (chicken or vegetable)
1 teaspoon+ ground cumin
1/2 teaspoon+ garlic powder
1/4 teaspoon+ dried red pepper flakes
1 teaspoon+ Kosher salt
1/2 teaspoon+ coarsely ground pepper
2 Russet potatoes, peeled and diced
1 can cannelloni (white kidney) beans -- do not drain
1/2 cup roasted red peppers
- Heat oil; add onions and thyme and sauté until tender and translucent.
- Add chopped kale and stir to coat with oil.
- Add most of the quart of broth. Cover and simmer on low heat for about 1 hour or until kale is tender; add remaining broth if needed.
- Add potatoes and all the spices. Cover and cook on medium heat until potatoes are tender, about 15 to 20 minutes.
- Taste and add more seasonings if needed.
- Add beans and red peppers and cook to heat through.
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