NOTE: Remember when The Cosby Show or The Golden Girls would run a clip show? Welcome to my version of a clip show. Eat The Freezer is where we work through the frozen leftovers in my basement freezer.
NOTE II: The quart in the freezer was a little low on liquid, so I added a can of vegetable broth to bulk it up.
For the second straight meal, I’ve made a stew that didn’t thicken. (Side note: I know, for all of the things I could complain about and things that could be wrong, I’m complaining about a stew that will not thicken.) Saturday’s chicken and biscuits came out soupy, as did tonight’s.
Now, I didn’t mind that this came out more like greens and beans and less like a bean stew. I guess I was just a little disappointed, again, in Bon Appetit for tossing out another recipe that came up just a little short.
WHAT DIDN’T: It needed salt. Desperately.
WHAT DID THE WIFE SAY: “It’s missing something. I’m not sure what it is, but it needs something.” SALT! It’s missing salt, woman!
WILL IT MAKE ANOTHER APPEARANCE: It certainly will, thanks to the leftover quart in my freezer.
Kale and white bean stew
From Bon Appetit
- 1 1/2 pounds kale leaves, center ribs and stems removed
- 3 tablespoons olive oil
- 1 cup chopped peeled carrots
- 1 cup chopped celery
- 1 cup chopped shallots (about 4)
- 2 garlic cloves, finely chopped
- 1 cup dry white wine
- 2 15-ounce cans white beans (preferably organic), drained
- 4 cups (or more) vegetable broth
- 3 fresh thyme sprigs
- 1 bay leaf
- 1 tablespoon Sherry wine vinegar
- 2 tablespoons assorted chopped fresh herbs (such as tarragon, parsley, and chives)
Heat olive oil in medium pot over medium heat. Add chopped carrots, celery, shallots, and garlic; cook until soft, stirring, about 15 minutes (do not brown vegetables). Add white wine and simmer until liquid is slightly reduced, about 7 minutes. Add white beans, 4 cups broth, thyme sprigs, and bay leaf and bring to boil. Reduce heat to medium-low and simmer 20 minutes. Add kale and simmer 5 minutes longer. Remove thyme sprigs and bay leaf. Add more broth by 1/2 cupfuls to thin stew, if desired. Mix in Sherry wine vinegar and chopped fresh herbs. Season with salt and pepper.