Description
Nourishing Hearty Kale & White Bean Stew with smoked paprika and a runny poached egg. A simple Mediterranean-inspired recipe for cozy, comforting nights.
Ingredients
Scale
- Base Ingredients:
- 2 tbsp Extra Virgin Olive Oil
- 1 large Yellow Onion, chopped
- 3–5 cloves Garlic, minced
- 4 cups Vegetable Broth
- 2 (15-oz) cans White Beans (Cannellini or Great Northern), drained and rinsed
- 5 oz Fresh Kale, destemmed and chopped
- Flavor Boosters:
- 1.5 tsp Smoked Paprika
- 1 tsp Dried Oregano
- 1 Bay Leaf
- 1/4 tsp Red Pepper Flakes (or more, to taste)
- Finishing Touches:
- 1 tbsp fresh Lemon Juice
- 2 tbsp fresh Parsley, chopped
- 4 large Eggs (for poaching, optional)
- Optional Extras:
- Crusty Bread, for serving
- Plain Greek Yogurt or grated Parmesan, for serving
Instructions
- Sauté Aromatics:: Alright, first things first, grab your biggest pot or Dutch oven and drizzle in a good glug of olive oil over medium heat. Toss in your chopped onion and let it soften, stirring occasionally, for about 5-7 minutes. You want it translucent and sweet, not browned. This is where the magic starts, honestly; the smell of sweet onions cooking always makes my kitchen feel like home. Sometimes I get distracted and let them go a little too long, but a tiny bit of caramelization isn’t the end of the world for this delicious dish.
- Add the Flavor Powerhouses:: Next up, it’s garlic time! Add your minced garlic, smoked paprika, dried oregano, and red pepper flakes to the pot. Stir it all around for just about a minute, until you can really smell those spices blooming. Don’t let the garlic burn, though; that’s a quick way to bitter stew, and we don’t want that! I’ve burned garlic more times than I care to admit, and it always makes me sigh. Just keep an eye on it, okay? The aroma of the smoked paprika hitting the hot oil is seriously incredible.
- Introduce Beans & Broth:: Pour in your vegetable broth and add the rinsed white beans and the bay leaf. Give it a good stir to combine everything. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for about 15-20 minutes. This allows all those beautiful flavors to meld together and the beans to really soak up the goodness. I often peek under the lid, just because it smells so good, and the anticipation for this meal is real!
- Wilting the Kale Wonder:: Now, it’s time for the kale! Uncover the pot and stir in your chopped kale. It’ll look like a ridiculous amount, like Mount Kale-imanjaro, but trust me, it will wilt down significantly. Keep stirring until it’s tender and bright green, which usually takes another 5-7 minutes. If you’re using really tough kale, it might take a bit longer. I once thought I’d added too much and almost took some out, but I’m so glad I didn’t; it cooked down perfectly for our stew.
- Poaching Perfection (Optional):: While the kale is wilting, if you’re adding eggs, get a separate small pot of water simmering gently. Crack an egg into a small ramekin first (this helps keep its shape!), then gently slide it into the simmering water. Cook for 3-4 minutes for a runny yolk. Use a slotted spoon to carefully lift it out. I still mess up poaching eggs sometimes, ending up with stringy whites, but practice makes… well, mostly edible! Don’t stress too much, it’s still delicious even if it’s not perfectly round for your bowl of goodness.
- Finishing Touches & Serving:: Remove the bay leaf from the stew (I often forget this, oops!). Stir in the fresh lemon juice and chopped parsley. Taste and adjust seasonings – a little more salt or a grind of black pepper might be needed. Ladle the warm Hearty Kale & White Bean Stew into bowls. Top each serving with a perfectly poached egg, if using, and a sprinkle of extra fresh parsley. Serve immediately with some crusty bread for dipping. It’s truly a hug in a bowl, I swear!