White Bean Stew With Wilted Greens

 
 
 

I am SO exhausted today. I can barely keep my eyes open and I just had a triple shot cappuccino. Yikes. I am so excited/overwhelmed that it is November 1st and Christmas is right around the corner. I know, I know it is early but I don’t really care. I love Christmas so why not extend the season? However, they had holiday music playing on the radio this morning and I thionk that may a be a bit much. It kind of stressed me out too because I feel like there is so much to do/buy and the stores are already running low on inventory! I am telling you guys it is going to be a BIG issue this season. AH. My plan is to get it all done early so I can actually enjoy December. Ha.

Today I am sharing with you my version of the NYTCooking’s White Bean Stew. The beauty of cooking is you can literally take any recipe and put your own spin on it. I think the shallots add more flavor and depth then just using onions. The pecorino on top totally makes it too. And oh those naan chips…yea they are the best add on if you ask my husband and toddler!

If you make it, please let me know what you think! And if you choose to share on instagram please give me a tag @angelicaflan. I really appreciate that.

XX,

Angelica

 
 
 
 

White Bean Stew With Wilted Greens

Ingredients

  • 1 large bunch of baby kale or baby spinach

  • 2 tbsp olive oil

  • 4 garlic cloves, thinly sliced

  • 2 small shallots, thinly sliced

  • 1 medium yellow onion, thinly sliced

  • Pinch of sea salt and pepper

  • 3 tablespoons of tomato paste

  • Pinch of Red-pepper flakes (optional)

  • 3 (15-ounce) cans large white beans, such as cannellini, butter or great Northern, drained and rinsed

  • 4 cups vegetable or chicken broth

  • Pecorino, crumbled for topping (optional)

  • Parsley for serving

  • Baked Naan Chips for serving

Instructions

  1. Tear spinach or kale into bite size peices. Set aside.

  2. Heat olive oil in a large pot over medium heat. Add garlic, shallots and onion, and season with salt and pepper. Cook, stirring occasionally, until lightly browned about 6 minutes.

  3. Add tomato paste and a pinch of red-pepper flakes, and stir to coat in the oil. Cook until the paste is a nice brick red color, the sugars start to caramelize and the oil turns a nice vibrant fiery orange color, about 2 minutes.

  4. Add beans, and season with salt and pepper. Using a wooden spoon or spatula, crush a few beans to release their creamy interior.

  5. Add the broth and season with salt and pepper. Bring to a simmer and cook 55 to 20 minutes.

  6. Add spinach or kale leaves, and stir to wilt the greens. Season with salt, pepper and more red-pepper flakes if you want it spicier.

  7. Serve with pecorino and parsley. Mangia Bene!

For the Naan Chips:

  • Heat oven to 425., Cut the naan bread into triangles for your chips. Spray both sides liberally with olive oil. Season with salt & garlic powder. (Lightly).

  • Place on a lined baking pan. Bake for 8 mins on one side, flipping over and baking for another 2 mins.

 
recipesAngelica Flanigan