Rustic Braised Butter Bean & Kale Stew

• porcije: Serves: 4

Sastojci

3 tbs Olive Oil

6 Sage Leaves

1 Leek, chopped fine

2 Sticks Celery

4 Cloves Garlic, minced

6 Sun-dried Tomatoes, chopped small

10 Olives, halved

1 tsp Black Pepper

3 tbs White Wine Vinegar

3 cups/750ml Vegetable Stock

3 cups/450g Butter Beans, cooked

Big Handful Cavolo Nero/kale

Garnish

Toasted Sourdough

Fresh Herbs

Upute

https://www.youtube.com/watch?v=b059AkoHmEk&embeds_referring_euri=https%3A%2F%2Fwww.gazoakleychef.com%2F&embeds_referring_origin=https%3A%2F%2Fwww.gazoakleychef.com&source_ve_path=Mjg2NjY

Sweat the leek, garlic, celery & sage in a little olive oil for around 5 minutes in a large saucepan placed over a low heat then add the olives & sun-dried tomatoes.

To intensify the flavour, deglaze the pan with a splash of white wine vinegar, adding a tangy note, and pour in vegetable stock, creating a savoury foundation. Let the broth gently simmer for 4 minutes, before introducing the creamy butter beans. Allow the stew to simmer and develop its flavours for a further 15 minutes.

When the kale is cooked, serve up with toasted sourdough & freshly chopped herbs.