Print This Recipe

Print
Kale, White Bean, and Potato Stew

Kale, White Bean, and Potato Stew

Whole Living, January/February January/February 2012 http://www.marthastewart.com/151707/kale-white-bean-and-potato-stew
4.04348
Rated
80.8696100(28)28
  • Yield Makes 7 cups
    Serves 6

Ingredients

    • 2 tablespoon extra-virgin olive oil, plus more for drizzling
    • 1 onion, diced
    • 1 stalk celery, sliced
    • 1 carrot, peeled and diced
    • 8 ounces Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
    • Coarse salt and freshly ground pepper
    • 1 bunch kale, stems removed, leaves torn into small pieces (4 cups)
    • 1 (15-ounce) can navy beans, drained and rinsed
    • 2 teaspoons red-wine vinegar

Directions

  1. Heat oil in a medium saucepan over medium heat. Saute onion, celery, and carrot until tender, 6 to 8 minutes.
  2. Add potatoes and 4 cups water. Season with salt and pepper. Bring to a boil; reduce to a simmer. Cook until potatoes are tender, about 10 minutes. Mash half the contents of the pot until slightly thickened.
  3. Add kale and beans and continue cooking until kale is tender, 6 to 8 minutes more.
  4. Stir in vinegar and adjust seasoning if necessary. Drizzle with oil before serving.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.