Kale and White Bean Stew | Hungry For: Après-ski скачать в хорошем качестве

Kale and White Bean Stew | Hungry For: Après-ski

A hearty, simmering stew is the perfect way to feed a crowd coming in from the cold. Kale and White Bean Stew is savory and light, and the perfect “dip” for fresh garlic toast. FULL RECIPE BELOW. Check out the entire menu:    • Spiced Chocolate Pudding | Hungry For: Apr...   Shot and Directed by Eric Slatkin Food Stylist: Sienna Degovia - http://www.siennacake.com  Producer: Joanna Gryfe Culinary Assistant: Hannah Canvasser AC: Dylan Neal AC: Matthew Holland Editor: Jacob Metiva MUSIC: “Three Blind Mic” by Frankie Trumbauer & his Orchestra Courtesy of JSP Records http://www.jsprecords.com/ Kale and White Bean Stew INGREDIENTS: 1 large onion, chopped 3 garlic cloves, finely chopped 2 tablespoons olive oil 1 pound Italian sausage, casings removed 3/4 cups dry white wine 2 (15 ounce) cans cannellini (white kidney) beans, rinsed 3 cups chicken broth 1 (15 ounce) can diced tomatoes 1 bunch lacinato kale, tough stems removed, chopped Kosher salt, freshly ground pepper Parmesan cheese, for serving Garlic toast, recipe follows PROCESS: -Heat olive oil in a large Dutch oven over medium heat. Add sausage and cook, breaking up with the back of a wooden spoon until crumbly, until just browned, about 5-6 minutes. -Toss in the onion and garlic and sauté until soft, about 5 minutes. --Season with salt and pepper. -Pour in the white wine and stir up the browned sausage bits from the bottom of the pan and reduce by half. -Add the beans, broth, and tomatoes and simmer for 15 minutes, until thickened. -Add kale by large handfuls and cook for 5 minutes more, until soft. -Serve sprinkled with Parmesan cheese and with garlic toasts Serves 8-10 Garlic Toast INGREDIENTS 8 slices baguette, sliced ½ inch thick on a bias 2 cloves garlic, smashed Extra virgin olive oil Kosher salt PROCESS -Heat oven to 450 degrees. -Place bread on sheet tray and toast until crisp, about 8 minutes. -Rub each side of the toast with smashed garlic. -Drizzle with olive oil and sprinkle lightly with salt. Makes 8 toasts