Monday, November 23, 2015
Tuscan Kale and White Bean “Stew” with Breadcrumb Topping
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.