Kale And Cannellini Bean Stew Recipes

KALE, WHITE BEAN, AND FARRO STEW

Steps:

• Blend contents of 1 can cannellini beans with its liquid in a blender until pureed.
• Heat olive oil in a large pot over medium heat. Cook and stir celery, carrots, Spanish onion, and leek in hot oil until the onion is translucent, about 5 minutes; add garlic and continue cooking until fragrant, 1 to 2 minutes more.
• Stir farro into the vegetable mixture; add water, pureed cannellini beans, the drained cannellini beans, diced tomatoes, vegetable broth, zucchini, tomato paste, thyme, and red pepper flakes. Stir the mixture well and bring to a boil; reduce heat to medium-low, place a cover on the pot, and simmer until the farro is tender, 45 minutes to 1 hour.
• Stir kale, salt, and pepper into the stew. Add more water to the stew if needed to keep everything covered in liquid and continue cooking until the kale is bright green and fully tender, about 30 minutes more.

KALE WITH CANNELLINI BEANS

Steps:

• Simmer the kale in salted water until tender, 7-10 minutes.
• Drain, reserving the cooking water, and chop the leaves.
• In a large skillet, saute the onion in the oil with the garlic, pepper flakes, and rosemary for about 3 minutes. Add the wine and cook until reduced to a syrupy sauce.
• Add the beans, kale, and enough of the cooking water to keep the mixture loose.
• Heat through, taste for salt and season with pepper and a dusting of Parmesan cheese.

CANNELLINI BEAN AND SAUSAGE STEW

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a grill pan with vegetable oil cooking spray.
• In a Dutch oven, heat the oil over medium-high heat. Add the fennel, onion, 1 teaspoon of the salt and the red pepper flakes. Cook, stirring constantly, until the vegetables are soft, about 5 minutes. Add the tomatoes (plus juices), beans, kale and broth. Bring the mixture to a boil. Cover the pan with a tight fitting lid and transfer to the oven. Cook until the vegetables are tender and the kale has wilted, 25 to 30 minutes.
• While the stew is cooking, place a grill pan over medium-high heat or preheat a gas or charcoal grill. Add the sausages and grill, turning occasionally, until cooked through, about 20 minutes. Cool and cut into 1/2-inch-thick slices.
• Remove the pan from the oven and add the cooked sausage slices. Season with the remaining 1/2 teaspoon of salt. Spoon the stew into bowls and serve.

SAUSAGE, WHITE BEAN AND KALE SOUP

Steps:

• In 6-quart Dutch oven, heat olive oil over medium-high heat. Crumble sausage into hot oil; cook until no longer pink. Transfer with slotted spoon to plate; set aside.
• Add onions and salt to Dutch oven; cook 4 to 5 minutes, stirring frequently, until translucent. Stir in kale; cook about 1 minute or until slightly wilted.
• Stir in garlic. Stir in tomatoes, beans, broth and sausage; heat to a simmer. Simmer uncovered 5 minutes to combine flavors. Divide among 8 bowls; top with cheese.