Gluten-Free Recipe: Kale & White Bean Stew

While hurricane Sandy packs a punch like none other on the East Coast, cold, brutal winds moved into Central Ohio over the last two days. I already don’t like cold weather.

I was looking through my recipes looking for something warm and hearty to make according to the recent change in weather (that was also gluten, corn, chicken and soy free) and came across this hearty Portuguese influenced dish. I hope you enjoy it as much as I did!

Kale & White Bean Stew

Ingredients:

2 tablespoons Extra Virgin Olive Oil (or oil of your choice)

1-1 1/2 pounds ground sirloin (or a mix of ground sirloin and hot sausage, casings removed)

2 small onions, chopped

3 cloves (or 1 1/2 teaspoons) garlic, minced

1 pound baby kale (or shred larger kale leaves to a smaller size)

2 14.5 oz (or 15 oz) cans of diced tomatoes with juices

2 14.5 oz (or 15 oz) cans of Cannellini (white kidney) beans drained and rinsed (or 2 cans of white beans of your choice)

Salt and pepper to taste

Directions:

In a Dutch oven or large pan, heat 1 tablespoon of the oil over moderate heat. Add beef and cook until only a small amount of pink is left.

And remaining 1 tablespoon of oil to the pan (if needed) and add the onions. Cook until the onions are tender.

Add garlic and kale and cook until kale wilts, stirring frequently to cook kale. Stir in tomatoes, salt and pepper and bring to a boil.

Simmer, covered until the kale is tender or about 15 minutes.

Stir the beans into the stew and cook until warm. Mash the beans as they are cooking to thicken sauce, if desired.

Serve (with Tabasco, if you are like me) and enjoy!