I first made this kale white bean stew back in March for our friends Leslie and Isaac. She actually poached the eggs that went on top (I still don’t know how to poach eggs!) and we served it over a thick slice of rustic toast. It was delicious and honestly, I have been thinking about it off and on since then. Yes, months later.
Which is why I decided to dust it off and revamp it a bit — this time with no egg or toast, but instead, some shrimp. I had just unboxed my brand new Le Creuset and it was time to christen it. JOY.
Here’s the beauty of this recipe: you can make it as spicy (or not) as you like, you can make it as soupy or stewy as you like, and you can make it as green or hearty as you like. Add more sriracha, throw in some chopped jalapenos, don’t use all four cups of stock, add more kale, use less beans… you get the idea. I made a version of it again last week when I was a bit under the weather; I doubled the kale, added some ginger and used more stock so it was nice and soupy. You can also leave it on the stove for a while; the longer it sits, the better it gets.
If you’re a stickler for a recipe the one below will turn out a phenomenal meal, not to worry. But if you like to play, then please do — just make sure to tell me what you added so I can try it next time.
- 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
- 2 pounds shrimp, peeled and deveined
- 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, but EXCEPT THE SHRIMP), turn down heat to medium-low and simmer for another 20 minutes (or longer, it won’t hurt it).
- Add shrimp and cook until pink all the way through, about 4-5 minutes.
- Stir and serve.
A Recipe From Jamie Shupak | www.thetvdinner.com