white bean and kale stew

white bean and kale stew
3 whole shallots
medium in size, chopped
3 tbsp olive oil
or more if needed
1 whole carrots
large in size, peeled and chopped
1 rib celery
chopped, can also include the leaves if you have them
2 cloves garlic
1/4 tsp cinnamon
1 cup white wine
2 cans white beans
15 ounces each, drained and rinsed
1 lb kale
washed and chopped, thick stems removed
5 whole canned tomatoes
crushed with your hand
1 tbsp tomato juice
from the canned tomatoes
1 qt chicken stock
can replace with veggie stock for vegetarian
1 whole bay leaf
2 tbsp chopped herbs
include any combination of thyme, rosemary, chives, tarragon, parsley
1 tbsp sherry vinegar
1/2 tsp salt
1 slice toast
per person
1 tbsp white vinegar
1 whole eggs
per person
2 tbsp chopped herbs
include any combination of thyme, rosemary, chives, tarragon, parsley
parmesan cheese
finishing salt
We stumbled upon this dish on buzzfeed.com and thought we'd give it a shot. It contained ingredients that we like and it looked healthy. This recipe's flavor develops in layers starting with the sauteed veggie base. The wine makes it smell amazing, and the cinnamon punctuates the dish. At the end, the sherry vinegar adds another layer of complexity to this hearty and earthy stew.
Wash and prep all the ingredients.
Preheat the dutch oven and olive oil up to medium-high heat. Add the carrots, celery, and shallots and cook for 5 minutes.
Add the garlic and cinnamon. Cook for 5-10 more minutes until the vegetables are until softened and browned.
Add white wine and reduce heat. Simmer for 5 minutes. Scrape in the veggie fond with a wooden spatula if needed.
Add remaining ingredients - beans, kale, tomatoes, tomato juice, stock, bay leaf, and chopped herbs. Bump up the heat to bring the liquid to a boil, then simmer for about 20 minutes covered on medium-low heat. Stir occasionally. The kale will shrink a lot.
Add sherry vinegar and some salt (about 1/2 teaspoon). Simmer uncovered to keep warm and reduce a little.
Kick off the toast. When crisped, butter the toast while the bread is still warm.
Then poach the eggs. Fill the saucepan 2/3 high with water and bring it to a simmer. Add the vinegar. Break the egg into a bowl, then slide the egg into the simmering water. Cook for 3 minutes, then lift with a slotted spoon. Rest the slotted spoon on top of a paper towel to drain.
To plate, set the toast on the bottom of a low bowl. Spoon the stew over the toast, then top the stew with the poached egg. Sprinkle chopped herbs and finishing salt on top. Grate parmesan cheese on top if using and enjoy immediately.