Radiant Recipes: Hearty Kale and White Bean Stew
As the New Year arrives and the cold does not yet subside, this Hearty Kale and White Bean Stew is the perfect meal for a cozy night in. At the Co-op we have white beans both canned in the Grocery section and loose in our Bulk section. Please feel free to bring your own reusable container to store your beans, and both we and the earth will thank you! Enjoy!
2 cups diced red onion
2 cups diced carrot
2 tablespoons minced garlic
2 cups diced peeled butternut squash
2 cups sliced button mushrooms
3 tablespoons olive oil
4 cups vegetable or chicken stock
4 cups chopped kale, stems removed
1 12-ounce can white beans
1 14.5-ounce can diced tomatoes
2 tablespoons Dijon mustard
1 teaspoon chopped fresh rosemary
1/2 teaspoon red pepper flakes
1 cup shredded Romano cheese (optional)
Heat the olive oil in a large frying pan, add the onions, carrots, garlic, squash and mushrooms and sauté for 5-10 minutes. Transfer the vegetables to an 8-quart stock pot and add the stock, kale, beans, tomatoes, Dijon mustard, fresh rosemary and red pepper flakes. Cover the pot and let cook for additional 20 minutes or until the kale is soft. Top with shredded Romano cheese if desired before serving.
Hearty autumn vegetables plus dark green kale make for a beautiful warming bowl of stew. Serve with brown bread or rye crackers.
330 calories, 15 g. fat, 25 mg. cholesterol, 910 mg. sodium, 41 g. carbohydrate, 7 g. fiber, 15 g. protein
Recipe courtesy of strongertogether.coop