22 Dec White Bean and Kale Stew
I am often asked what I eat on a daily basis. To be perfectly honest, most of it is too boring, or perhaps too “simple” to blog about. This White Bean and Kale Stew is a perfect example of the humble food I often eat. If you are someone who doesn’t have a lot of time to be in th kitchen, this is the stew for you!
white bean and kale stew
Serves 3-4
Ingredients:
Dollop of Coconut oil
2 medium onions
6 cloves garlic
1 teaspoon smoked paprika (optional, but really delicious)
5 bay leaves
Pinch chili flakes
Sea salt
Cracked black pepper
2- 2 ½ cups cooked white beans (lima, butter, navy, cannelini…)
2 cups packed shredded kale leaves
2 cups vegetable broth
1 can (14 oz.) organic whole tomatoes
Cold-pressed olive oil to garnish
Directions:
1. Heat a dollop of oil in a large stockpot. Slice onions and add to the pot with a couple pinches sea salt, chili, bay leaves and paprika. Cook for a few minutes until the onions have softened, then add sliced garlic. If the post becomes dry, add a little juice from the tinned tomatoes.
2. Add all other ingredients, bring to a boil, season to taste, and serve with a drizzle of olive oil (since everything is cooked, you don’t need to heat it long). If you are going to let it simmer for a while, add the kale about 5-10 minutes before serving so that it retains more of its nutritional value.