Kale and White Bean Stew

Kale & White Bean Stew

Serves: 4

Ingredients:

1 tbsp olive oil
1 small onion, diced
2 garlic cloves, minced
4 cups chopped kale, tough stems removed
2 cans (15 oz) white beans, drained and rinsed
4 cups vegetable broth
1 tsp rosemary
Juice of 1 lemon
Salt + pepper to taste

Instructions:

Heat olive oil in a large pot over medium heat. Sauté onion until translucent.
Add garlic and cook 1 min.
Add kale and cook until slightly wilted.
Stir in beans, broth, and rosemary. Simmer 15 min.
Finish with lemon juice, salt, and pepper. Serve warm.

ND Tip: Lemon boosts absorption of minerals like iron from kale. I kept this stew super simple but I do love adding diced fennel and zucchini after sautéing the onion.

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