47
WINTER
2015
|
directions...
1.
Chop y ur onion, leek, and garlic
cloves. Sauté ina largesouppotwith the
red pepper flakes, thyme leaves, and
oliveoil.
2.
While the base is sautéing, peel and
chop thepotatoes intocubes, cut thecar-
rot into thickchunks,and remove thekale
leaves from the stembefore slicing them
into thin strips.
3.
Once theonionandgarlicmixhassoft-
ened, pour the vegetable stock into the
pot (the liquid should barely cover the
vegetables), add the chopped carrots
and potatoes, and bring to a boil for
about tenminutesuntil thepotatoeshave
softened.
4.
Add thechoppedkaleandcookedbut-
ter beans. Simmer for another5-10min-
utes. Add salt to taste if necessary.
Serving suggestion shown here, served
withamustard, kale,andcheddargrilled
cheese sandwich.
|E|
ingredients...
- 1onion
- 3 largeclovesof garlic
- 1 leek
- tsp redpepper flakes
- 4cups saltedvegetablebroth
- 2cups choppedpotatoes
- 3cups choppedcurlykale
- 5 sprigsof thyme
- 2mediumcarrots
- 1 largecanbutterbeansorwhite
beans
-Oliveoil
- Salt
Corynn Fowler writes a foodblogcalledNourishedbyCorynn. Please visit her at
Kale
White Bean
Stew
y
This hearty stew is
a perfect warm, nourishing,
and filling meal after a long
day on the slopes.
It’s quick and easy to
prepare in about thirty
minutes and serves 4-6 people.
Paired with a grilled cheese
sandwich, biscuits, or fresh
bread and butter... it makes
a fabulous meal.
s
,
,
filling meal after a long
.
’
.
sandwich, b
,
...
.
