Dinner Recipes

Mediterranean Kale and Bean Stew

Mediterranean Kale and Bean Stew



Mediterranean Kale and Bean Stew

Serves: 4


3 tablespoons Napa Valley organic olive oil divided
1 26 ounce box Pomi chopped tomatoes liquid strained and reserved
1/2 teaspoon red pepper flakes
1/4 teaspoon plus 1 pinch Le Saunier de Camargue fleur de sel sea salt divided
1 5 1/2 ounce container Field Fresh diced organic onions or 1 medium onion diced
1 cup shredded carrots from the salad bar or 1 cup diced carrots
3 cloves Melissa’s organic garlic chopped
2 tablespoons Amore tomato paste
1 10 ounce bag Earthbound Farms frozen organic butternut squash defrosted
3/4 teaspoon fresh minced organic rosemary
1 teaspoon fresh minced organic thyme
1 organic dried bay leaf
1 can organic kidney beans drained
1 can organic garbanzo beans drained 1/2 cup dry white wine
1 1/2 cups Imagine organic low sodium vegetable broth
1 bunch organic lacinato kale ribs removed leave cut into thin ribbons
1/4 teaspoon black pepper
1/4 cup finely grated imported parmesan cheese plus more for serving
4 poached or fried Gelson’s organic eggs cooked to desired doneness optional


Heat two tablespoons oil in a large heavy pot over medium high. Add tomatoes, red pepper flakes, and a pinch of salt and cook tomatoes, undisturbed, about five minutes. Stir and continue to cook, scraping and stirring occasionally, until tomatoes are caramelized, five minutes more. Transfer tomatoes to a bowl.

Heat remaining tablespoon oil in the pot over medium heat and add onion and carrots. Cook until onions are soft and clear, about eight minutes. Add garlic and cook until fragrant, about one minute. Stir in tomato paste and cook one minute. Add reserved tomato juice, cooked tomatoes, and butternut squash. Scrape up any brown bits from the bottom of the pan. Add rosemary, thyme, bay leaf, beans, wine, and broth. Simmer partially covered for 15 minutes. Raise heat to medium, stir in kale and cook, covered five more minutes. Season with remaining 1/4 teaspoon salt, pepper, and parmesan cheese. Taste and adjust seasonings. Remove bay leaf. Divide among four bowls. Place one egg on top of each dish, if using. Serve with parmesan cheese on the side.