Tuesday, March 3, 2009

Chicken, Potato and Kale Stew

Kale is a vegetable that we don't usually see in most main dishes...except, perhaps, when being used as a garnish. It's a form of cabbage, does not grow a central "head" like brussel sprouts or broccoli, and is packed full of vitamins A and C. This hearty stew is easy to make and full of vitamins, protein and fiber.

For a vegetarian variation, omit the chicken and double the beans.

Chicken, Potato and Kale Stew
Recipe and Picture by Kelly

Makes 4-6 servings

2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, finely chopped
3-4 small red potatoes, cut into 1-inch pieces
6 cups chicken broth
2 small chicken breasts (or 1 cup shredded chicken)
1 15 oz. can cannellini beans (white kidney beans), drained and rinsed
1 teaspoon oregano
1/2 teaspoon thyme
2 cups kale, roughly chopped
salt and pepper, to taste
  1. Heat olive oil in a large pot. Add the onions and garlic, sauté 2-3 minutes.
  2. Add chicken and sauté until light brown. Add 3 cups chicken broth. Simmer until chicken is cooked through, about 10 minutes).
  3. Remove chicken from pot. Shred chicken and set aside.
  4. Add potatoes, spices, and remaining broth. When potatoes are nearly tender, add beans. Simmer about 5 minutes.
  5. Add kale and simmer another 5 minutes.
  6. Serve with grated Parmesan cheese and Focaccia bread.

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