Lemon Kale & White Bean Stew

Tools needed:
Sauce pan large enough to hold the broccoli
Large non-stick skillet (12-inch?)
Chef’s knife
Colander
Cutting board
large spoon

🍅 Ingredients

1 medium yellow onion cut in half and sliced

5 fat cloves of garlic crushed

1.5 teaspoons dried or fresh rosemary

2 tablespoons arrowroot powder or cornstarch

2 cans of white beans such as Cannelloni beans (or great northern or navy)

4 cups good quality vegetable or mushroom broth

1 small tub of baby kale, rinsed under cool water and dried.

1 medium sized lemon

2 Tblsp of olive oil (I use a light olive oil, works just as good as EVOO, but much easier on the wallet.)

salt & pepper to taste

👩‍🍳 Instructions

Using the sauce pan, saute the onion in the olive oil until translucent.

Add the garlic and cook for one or two minutes longer.

Add the rosemary and arrowroot or cornstarch and stir well until the onions are coated.

Add the broth very slowly, stirring as you go to avoid lumps ( a few little ones won’t hurt).

Add the beans and stir over a medium heat until the broth starts to thicken (5 – 10 minutes).

Add the kale.

Cut the lemon in half and squeeze as much juice as you can into the pan.

Throw in the lemon halves too. (optional)

Cook until it is heated through and the kale has softened (about 10 minutes).

Always do your food prep before cooking. ie; chop vegetables, measure spices so they are available to add as needed.

Serve with a crusty baguette to soak up the broth