I can’t believe I’m posting a recipe for kale stew on a 78 degree day in early March. Isn’t March supposed to be “in like a lion?” Well, maybe it is. If the lion came from Africa and brought the weather with it. What is this, people? Back in my day we were still having blizzards in March, and weathering them with old-timey patience and probably a lot of gumption. We also walked to school in them, uphill both ways. We earned our winter stews back then, I tell you.
I might be earning myself a reputation for being cranky about unseasonably warm weather, but trust me, there are worse reputations to have, and I’m standing by my insistence that winter goes until the spring equinox, regardless of whether it’s 8 degrees or 80 degrees. Give me stew or give me death!
Kale and white bean recipes are a dime a dozen – I’m not sure what makes them go so well together, but there’s something about the creaminess of the beans with the hearty, slightly bitter kale that just makes you want to hunker down and eat your way through the depths of winter. This particular recipe started out as a way to do just that – one snowy evening last winter, I went on a pantry raid to try to cobble together a nice dinner without having to put my boots on and trudge out in the cold. This quickly became a favorite and a weeknight staple both for its hearty taste and hardy makeup – this fast dinner transforms beautifully into even better leftovers. I strongly suggest eating it out of an oversized mug under a blanket, even if you have to turn the air conditioner on.
- 2 Tbsp olive oil
- 1 medium yellow onion, diced
- 3 stalks celery, diced
- 1 red bell pepper, diced
- 8 oz cremini mushrooms, quartered
- 2 cloves garlic, minced
- 1 tsp dried parsley
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp dried basil
- ¼ tsp crushed red pepper flakes
- 1 tsp balsamic vinegar
- 1 28 oz can diced tomatoes with liquid
- 2 15 oz cans cannellini beans, drained and rinsed
- Several large handfuls of chopped kale
- Salt and pepper to taste
- Heat the olive oil in a large saucepan over medium heat. Add the onions, celery, and bell pepper and saute for about two minutes. Add the mushrooms and cook until onions are translucent and the celery and bell pepper are softened, about ten minutes.
- Add the garlic, parsley, thyme, oregano, basil, and red pepper flakes and cook for about two minutes, stirring frequently. Add balsamic vinegar, tomatoes and beans and bring to a simmer. Simmer uncovered for about 10 minutes, stirring occasionally. Stir in the kale and cook over medium-low heat until wilted and tender, about 15 minutes. Add salt and pepper.
- Serve over rice or pasta, or with crusty bread on the side.
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