Do you read BuzzFeed Food? What’s that — you don’t? You should. Aside from their hilarious listicles, they have a certain genius way of breaking down recipes that makes you want to run to the store, buy the ingredients and go home and cook it. And then, tell the world about it. Case in point: How To Make A Healthy, Delicious White Bean and Kale Stew. It’s even reported by their Winter Stew Correspondent, which is basically the cutest job title ever.
So I fell into the BuzzFeed trap — happily, I might add — and clicked, scrolled, emailed to B, grocery shopped and cooked it. Oh wait, I missed a step — arguably the most important in BuzzFeedLand — I tweeted about wanting to make it. [And now I’m blogging about tweeting about it, natch.] But I can’t help myself when something looks this delicious, healthy and fun to make; I’m gonna tell the world about it. Or at least the 8-odd-thousand that follow me on the 140.
So John, Mister Winter Stew Correspondent, humbly suggested poaching an egg on top of the stew, something I do not know how to do. Originally I thought I’d give it a try — but luckily my friend Leslie (hot blonde on the left) is an old pro at it — so she jumped into Sous Chef-mode and nimbly handled that finishing touch. If you don’t know how, learn along with me via this tutorial. [Disclaimer: I’ve already ruined three eggs trying; it looks a lot easier than it is.]
Meantime the stew was everything I (and John) had hyped it up to be. (I left out their cinnamon and sherry vinegar and it was still perfection.) In fact Leslie’s husband Isaac gushed about how delightful it was for a guy who usually eats meat to have such a satisfying, filling vegetarian meal. B loved it too; he said the kale was cooked to the perfect consistency. My very own Winter Kale Correspondent.
- salt, pepper, minced garlic, extra virgin olive oil
- 3 large carrots, peeled and coarsely chopped
- 3 celery ribs, coarsely chopped
- 3 medium shallots, chopped
- 1 cup dry white wine
- 1-15oz can of white beans (any kind), drained and rinsed
- 1-15oz can pureed tomatoes
- 4 cups vegetable stock
- 1 pound kale, coarsely chopped and stems removed
- sriracha, to taste
- 1 egg per person
- 1 slice of toast per person
- Cook carrots, celery and shallots in large, heavy pan (or dutch oven)under medium-high heat with a few tablespoons of olive oil for about 15 minutes, until soft.
- About halfway through that, add salt, pepper and garlic to taste. I used about 2 TBSP of minced garlic cause I like garlic.
- Add white wine and simmer for 5 minutes.
- Add everything else (including the sriracha), turn down heat to medium-low and simmer for another 20 minutes (or longer, it won’t hurt it).
- About 5 minutes before you’re ready to serve, toast bread and poach eggs.
- Plate toast first, cover with a ladle or two of stew, then lay poached egg on top. Enjoy!
A Recipe From Jamie Shupak | www.thetvdinner.com