I have some very exciting news, it has officially dipped below 80 degrees in Los Angeles! It only took until November 3… In honor of this positively chilly weather I am bringing out the knee high boots, bundling up in sweaters and making a big pot of my favorite kale stew for dinner.
I first tried this recipe in the middle of August (which a was completely inappropriate time to be testing stew recipes) and we have been enjoying it on a bi-monthly basis ever since. This stew is perfect for filling you up, warming you up and leaving you feeling healthy.
This kale stew is not the quickest to prepare but I promise it is well worth your time and effort. Not only is this delicious and good for you, the end result is absolutely gorgeous. Just look at those beautiful vegetables! How could you go wrong?
The next time you spend a cold night cozying up at home and are looking for a yummy way to warm yourself from within, be sure to give this kale stew a try.
- 1 pound kale stems removed and leaves torn into small pieces
- 2 carrots peeled and diced
- 2 stalks of celery diced
- 5 green onions diced
- 1/2 pound small red potatoes scrubbed and diced
- 1 15 oz can whole tomatoes juice reserved
- 1 15 oz can white beans drained and rinsed
- 2 tbsp olive oil extra virgin
- 1/2 tsp garlic powder
- salt to taste
- pepper to taste
- 1/2 cup Parmasean
- Heat oil in a large pot over medium heat. Add onion, garlic, carrots, and celery and season with salt. Cook vegetables, stirring, for about 8 minutes until tender.
- Increase heat to medium high and add tomatoes and their juice. Cook, stirring, for about 3 minutes until mixture begins to caramelize.
- Add 7 cups of water, potatoes, and beans and bring to a boil. Boil for about 5-10 minutes until potatoes begin to get tender.
- Reduce heat and simmer until potatoes are fully tender, then stir in kale.
- Cook, covered, until tender for about 2 minutes. Season with salt and pepper, top with Parmasean and serve.
The green onions can be substituted with one onion, diced.
The garlic powder can be substituted with two cloves of garlic.