Pretty much any combination of beans and greens is a winning one if you ask me! I love putting them together in soups like my escarole soup, Swiss chard soup, Tuscan kale soup, and black-eyed pea soup. I love combining them in other dishes, too, like my kale burgers, kale curry, and spinach and black bean enchiladas. But today’s recipe makes beans and greens, namely kale and cannellini beans, the absolute stars of the recipe. This recipe is for a simple stew of brothy kale and white beans. It’s not quite a soup. We’re keeping the broth to a minimum, so you just have enough to soak a piece of bread and distribute seasonings. The dish is incredibly simple, and pretty darn healthy, but also easy to throw together in and oh-so-comforting! Tip: The recipe instructs you to simmer the stew for fifteen minutes, but you can cook it longer if you like your kale very soft, or more briefly if you like it a bit crunchy. Do your prep work before you start cooking. Dice your onion, mince your garlic, and prepare your kale by removing the stems and tearing the leaves into bite-sized pieces. Step 7: Your beans and greens stew is ready to serve! You can enjoy it plan, or top it with a sprinkle of vegan Parmesan cheese.
More Stew Recipes
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