Tuscan Kale and White Bean “Stew” with Breadcrumb Topping

Serves 4

Recipe from Vegetarian Times

Husband-Tested in Alice’s Kitchen

Now that winter is coming on, the kale is abundant. This was mighty tasty, especially a day after it was made as it thickened up a bit and the flavors melded overnight.

1 cup fresh breadcrumbs (I used whole-wheat panko crumbs.)

⅓ cup freshly grated Parmesan cheese**

1 Tablespoons plus 2 teaspoons olive oil, divided

1 Tablespoons unsalted butter

8 oz. cremini mushrooms, quartered (2 cups)

3 cloves garlic, minced

2 bunches Tuscan kale, stemmed, torn into bite-size pieces (8 cups)

1 (15.5-oz.) can white beans, rinsed and drained

1 cup vegetable broth

2 teaspoons fresh lemon juice

Combine breadcrumbs, Parmesan, and 2 teaspoons oil in small bowl. Set aside.

Heat the remaining 1 Tablespoon oil and butter in large ovenproof skillet over medium heat. Add mushrooms; increase heat to medium-high. Stir, cover pan, and cook 5 to 6 minutes, or until mushrooms are lightly browned, stirring occasionally.  Uncover pan, add garlic, and stir 30 seconds. Add kale, and cook 2 minutes, or until wilted. Add beans, broth, and ¾ cup water. Cover, and simmer 6 to 8 minutes, or until liquid has reduced by about three-quarters. Stir in 1 teaspoon lemon juice, and remove from heat. Add 1 more teaspoon lemon juice, if desired.

Heat broiler to high. Sprinkle breadcrumb mixture over stew, and broil 3 minutes, or until topping is golden.

** Parmesan cheese is not vegetarian.  You can use a vegetarian version of Parmesan cheese or use another salty crumbly cheese as a substitute.

 

Nutritional Information per 1¼ cup serving:  Calories: 321; Protein: 18 g; Total Fat: 12 g; Saturated Fat: 4 g; Carbohydrates: 39 g; Cholesterol: 13 mg; Sodium: 373 mg; Fiber: 12 g; Sugar: 3 g