Ingredients

The following ingredients have 5 Servings
  • 2 cans cannellini beans ((19 oz / 540 ml each), drained and rinsed)
  • 2 tbsp extra virgin olive oil
  • 2 shallots, (minced)
  • 1 celery stalk, (diced)
  • 2 cloves garlic, (minced)
  • ½ cup dry white wine, (or vegetable stock)
  • 6 large kale leaves (about 3/4 lb / 340 g), (washed, stemmed, and chopped)
  • 2 cups vegetable stock
  • 1 tsp kosher salt, (or fine sea salt)
  • freshly ground black pepper
  • 1 oz grated Parmigiano Reggiano cheese ((see "Make it Vegan" note, below))
  • 1 lemon, scrubbed clean, zested and juiced
  • 1 cup loosely packed Italian parsley leaves
  • 1 lemon, scrubbed clean
  • 1 clove garlic, peeled and coarsely chopped
  • ½ tsp fleur de sel, (or flaky sea salt)

Instruction

  • For the cannellini bean and kale stew: Open one of the cans of cannellini beans and empty into a colander. Rinse under cold running water, then transfer to a large bowl. Using a fork or a potato masher, mash the beans to create a rough puree. (This puree will help thicken the stew.)
  • Open the second can of cannellini beans, rinse under cold running water, then transfer to the bowl with the mashed beans. Do not mash these additional beans. Set aside.
  • In a large saute pan or braiser set over medium heat, heat the olive oil. Add the shallots and celery and cook until softened, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the wine, bring to a boil and cook until almost evaporated, about 3 minutes. Add half of the kale and cook, stirring until it wilts and loses its volume, about 3 minutes, then add the rest of the kale. Cook, stirring, for about 3 minutes more.
  • Add the cannellini beans, broth, salt, and some freshly ground black pepper, and stir to combine. Bring to a simmer, then lower the heat to the minimum, half-cover, and cook for 10 minutes.
  • Stir in the Parmigiano Reggiano cheese and lemon zest and juice. Taste and adjust the seasoning if needed.
  • For the gremolata: On a cutting board, coarsely chop the parsley. Using a Microplane or a zester, zest the lemon over the parsley, then add the chopped garlic. Sprinkle with the salt, and keep chopping, scraping the board from time to time to mix everything together and chop the parsley to a fine texture. Transfer to a small bowl.
  • SERVING: Divide the piping hot stew between serving bowls, and generously sprinkle each portion with gremolata. Serve with crusty bread.
  • STORAGE: This stew reheats very well, though be aware that the color of the kale will fade a bit after the stew cools and is refrigerated. Store in an airtight container for up to 3 days. You can store the gremolata in a separate container for the same period of time.
  • MAKE IT VEGAN & DAIRY-FREE: Replace the Parmigiano-Reggiano cheese used in the recipe by ¼ cup (60 ml) nutritional yeast.