Bean & Kale Stew

Ingredients

• 400 g kale leaves
• 2 onions
• 2 Garlic cloves
• 2 tbsp olive oil
• 30 g Tomato paste
• 150 ml tomato juice
• 1 l vegetable broth
• Salt
• Pepper
• 1 tsp vinegar
• 1 can small white beans (fill 400g, drained weight 240g)
• 200 g diced potatoes (about 1 cm cubes)
• 150 g tomato flesh
• 200 g Portuguese sausages (or Chorizo)

Instructions

1. 1.

   Wash the kale leaves thoroughly and drain well; cut off stems. Slice leaves into strips to yield about 200 g. Blanch in boiling salted water briefly, then shock in ice water and drain. Peel and finely chop onions and garlic. Heat oil in a pot, sauté onions and garlic, then stir in tomato paste.

2. 2.

   Add kale, tomato juice, and 1 l broth. Simmer on reduced heat for about 40-45 minutes. Add potatoes 15-20 minutes before the end of cooking. In the last 10 minutes add drained beans, sausages, and tomato chunks; pour more broth if needed. Season with salt, pepper, and vinegar, then serve.