Do you hate cold, gray winter days as much as I do? Here’s a recipe for garlicky white bean and kale stew to warm your cockles.
Garlicky White Bean & Kale Stew
2 tablespoons olive oil
2 medium onions
6 cloves garlic
1 teaspoon smoked paprika (optional, but really delicious)
5 bay leaves
Pinch chili flakes
Cracked black pepper
2- 2 ½ cups cooked white beans (lima, butter, navy, cannelini…)
2 cups packed shredded kale leaves
2 cups vegetable broth
1 can (14 oz.) organic whole tomatoes
Olive oil to garnish (optional)
1. Heat oil in a large stockpot. Slice onions and add to the pot with a couple pinches sea salt, chili, bay leaves and paprika. Cook for a few minutes until the onions have softened, then add sliced garlic. If the pot becomes dry, add a little juice from the tinned tomatoes.
2. Add all other ingredients, bring to a boil, season to taste, and serve with a drizzle of olive oil (since everything is cooked, you don’t need to heat it long). If you are going to let it simmer for a while, add the kale about 5-10 minutes before serving so that it retains more of its nutritional value.