Kale and beans are something I wish my kids liked more. However, for some reason, they do like this stew! Sarah makes it with chicken as pictured. It calls for fresh herbs, which I am sure are wonderful…but being the queen of improvising, I used dry herbs and thought it was still great. Sometimes that extra trip to the grocery store with all of the kids just isn’t worth it 🙂
- Cook kale in large pot of boiling water for 1 minute. Drain. Transfer to a bowl of ice water to cool. Drain. Squeeze out the excess water and then coarsely chop.
- Heat olive oil in a medium pot over medium heat.
- Add chopped carrots, celery, shallots, and garlic; cook until soft (do not let them get brown), stirring, about 15 minutes.
- Add white wine and simmer until liquid is slightly reduced, about 7 minutes.
- Add white beans, broth, thyme sprigs, and bay leaf and bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes.
- Add kale and simmer for 5 more minutes. Remove the thyme sprigs and bay leaf. Mix in sherry wine vinegar and chopped fresh herbs. Season with salt and pepper. Serve with a good loaf of crusty bread.