Description
Hearty Kale & White Bean Stew – a nourishing Mediterranean recipe for cozy nights. Learn my secrets for this smoky, satisfying dish with a perfect poached egg.
Ingredients
Scale
- Base Ingredients:
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 4–6 cloves garlic, minced
- 4 cups vegetable broth
- 2 (15-oz) cans white beans (cannellini or great northern), drained and rinsed
- 5–6 cups fresh kale (lacinato or curly), stems removed and chopped
- Flavor Boosters:
- 1 tbsp smoked paprika
- 1 tsp dried oregano
- 1 bay leaf
- 1 (14.5-oz) can diced tomatoes, undrained
- Salt and freshly ground black pepper to taste
- Finishing Touches:
- 4 large eggs, for poaching
- Crusty bread, for serving
- Optional Extras:
- Splash of white vinegar (for poaching eggs)
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Sauté the Aromatics:: Start by warming up about two tablespoons of good olive oil in a large pot or Dutch oven over medium heat. Once it’s shimmering, toss in your chopped yellow onion. Let it cook down for about 5-7 minutes until it’s softened and translucent. This is where the kitchen starts to smell amazing, that sweet oniony smell is just the best! I sometimes get distracted by the scent and almost let it brown too much, so keep an eye on it!
- Build the Flavor Base:: Next, add your minced garlic to the pot. Stir it in and let it cook for just about 60 seconds until it’s fragrant. Don’t let it burn, that’s a mistake I’ve made too many times, and burnt garlic is just bitter. Then, stir in the smoked paprika, dried oregano, and the bay leaf. Let them toast for another minute, stirring constantly. The paprika will bloom and release its incredible aroma, turning the oil a beautiful reddish-orange. This step is crucial for that deep, smoky flavor in your Hearty Kale & White Bean Stew.
- Simmer the Beans and Tomatoes:: Pour in your can of diced tomatoes (undrained, please!) and give it a good stir, scraping up any bits from the bottom of the pot. Then, add your drained and rinsed white beans and the vegetable broth. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 15-20 minutes. This allows all those flavors to meld together beautifully. I love how the beans start to get really tender during this part; it’s where the magic starts to happen for this Hearty Kale & White Bean Stew.
- Wilt the Kale:: Now for the kale! Add the chopped kale to the pot. It’ll look like a ridiculous amount at first, piled high, but trust me, it’ll wilt down significantly. Stir it in batches if you need to, covering the pot for a few minutes to help it steam down faster. Continue to cook, stirring occasionally, until the kale is tender and vibrant green, about 5-7 minutes. Season with salt and pepper to taste. Honestly, tasting it at this stage and adjusting is everything!
- Poach Your Eggs:: While the stew is finishing up, get a separate small pot of water simmering gently. Add a splash of white vinegar (it helps the egg whites hold together, swear by it!). Crack each egg into a small bowl or ramekin first. Gently slide each egg into the simmering water. Cook for 3-4 minutes for a runny yolk. I used to be so nervous about poaching, but a little swirl in the water and a gentle hand makes all the difference. It’s okay if they aren’t perfectly round, mine rarely are!
- Serve Your Hearty Kale & White Bean Stew:: Ladle the warm Hearty Kale & White Bean Stew into bowls. Carefully place a perfectly poached egg (or two, I won’t judge!) on top of each serving. A drizzle of fresh olive oil and a sprinkle of fresh parsley, if you have it, really brightens everything up. Serve immediately with a generous hunk of crusty bread for dipping. The runny yolk mixing into the smoky broth? Pure bliss, hon.