Rustic Braised Butter Bean & Kale Stew

Serves: 4
Cooks in: 35 mins
Difficulty: 3/10
Gluten free


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 


Toasted Sourdough

Fresh Herbs

Sweat 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.