Kale & Cannellini Bean Stew

Generally the term "stew" refers to a combination of meat and vegetables cooked slowly in a covered pot or dish. The stew substitutes cannellini (white kidney) beans for the meat. The resulting dish is rich and flavorful . . . and we didn't miss the meat!

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 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. Heat oil; add onions and thyme and sauté until tender and translucent.
   
2. Add chopped kale and stir to coat with oil.
   
3. 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.
   
4. Add potatoes and all the spices. Cover and cook on medium heat until potatoes are tender, about 15 to 20 minutes.
   
5. Taste and add more seasonings if needed.
6. Add beans and red peppers and cook to heat through.
   

Other recipes at this site featuring KALE:

Petite Chick Pea Steaks (Falafel) w/ Kale Salad & Cucumber Sauce

Kale-and-Blueberry Slaw w/ Buttermilk Dressing

Braised Kale & Leeks (a side dish)

Other soup recipes include:

Kale, Potato & Bean Pot w/ Ham Hocks

Kale, Chicken & Orzo Soup

Kale, Sausage & Potato Soup

Kale, Sweet Potato & Sausage Soup

White Bean & Sausage Soup

Recipe without photos . . .
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. Heat oil; add onions and thyme and sauté until tender and translucent.
2. Add chopped kale and stir to coat with oil.
3. 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.
4. Add potatoes and all the spices. Cover and cook on medium heat until potatoes are tender, about 15 to 20 minutes.
5. Taste and add more seasonings if needed.
6. Add beans and red peppers and cook to heat through.