Rustic Braised Butter Bean & Kale Stew
Ingredients
3 tbs Olive Oil
6 Sage Leaves
1 Leek, chopped fine
2 Sticks Celery
4 Cloves Garlic, minced
6 Sun-dried Tomatoes, chopped small
10 Olives, halved
1 tsp Black Pepper
3 tbs White Wine Vinegar
3 cups/750ml Vegetable Stock
3 cups/450g Butter Beans, cooked
Big Handful Cavolo Nero/kale
Garnish
Toasted Sourdough
Fresh Herbs
Method
Watch Tutorial VideoSweat the leek, garlic, celery & sage in a little olive oil for around 5 minutes in a large saucepan placed over a low heat then add the olives & sun-dried tomatoes.
To intensify the flavour, deglaze the pan with a splash of white wine vinegar, adding a tangy note, and pour in vegetable stock, creating a savoury foundation. Let the broth gently simmer for 4 minutes, before introducing the creamy butter beans. Allow the stew to simmer and develop its flavours for a further 15 minutes.
When the kale is cooked, serve up with toasted sourdough & freshly chopped herbs.
