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Kale and White Bean Stew

Posted on July 14, 2015 by Jenny Huxley | 0 comments

This week our Petite Produce Box is crying out to be stewed, souped and stuffed! Te Manaia Organic Cavolo Nero, Zoe's Garden Brown Onions and Tomatoes just happen to be the headliners for my one pot wonder Kale and White Bean Stew.  If you don’t like the ‘beany’ element you can substitute Zoes Garden Agria Potatoes instead. Cut them up into cubes, keep the skin on and pop them in!

This dish has many incarnations, I make it a few times a month (I never get bored of these classic flavours) and always manage a smug ‘high five’ to myself for slipping everyone a serious amount of Vitamin C :)

Just as it is in a bowl with a serious glug of really good olive oil and shaved parmesan is crowd pleaser enough..but for nights that require a little more comfort this stew is the 'bones' for a  fantastic pie!

I use a skillet because I like the rustic look and it cooks really well, but you can spoon your stew into whatever pie dish you have; put a 'lid' on it and away you go. Choose a good quality frozen puff or flakey because it is more forgiving and the crunchy top with a juicy filling is just yummy. The centre is already cooked, so you just need to cook the pastry. Preheat your oven to 200 degrees place the pie in the middle of the oven and turn down to 180 degrees and cook for about 15 minutes until golden. Serve with some Te Manaia Purple Sprouting Broccoli and crumbled Kingsmead Castlepoint Feta.

To make the filling simply click on the Kale and White Bean Stew link

Another colourful and GF option to spread the Kale stew love around..Red, green or yellow peppers, whatever you find in your 500g Mixed Peppers will compliment the flavours of this 'stuffing' This stew recipe is enough to fill 6 peppers to bursting..

Slice the tops off your peppers, try and keep the stalks in tact as they look so much prettier..Scoop out the seeds and fill (about 3/4 cup) each pepper, sticking the lids back on.

Place in a roasting dish that is just big enough so they are a snug fit. I like to brush the sides of my peppers with olive oil for an extra taste of sunshine and bake for about an hour at 180 degrees until bursting. A simple Zoe's Garden baby spinach salad with some toasted seeds and raisins is all you need to complete this taste of Mediterranean goodness!

 

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