Kale and White Bean Stew
Using Veggie Broth Concentrate
This quick, savory kale and white bean stew gets a hit of flavor from bacon, garlic, and sun-dried tomatoes. It’s great on its own or served over rice or polenta. To make this a vegetarian dish, leave out the bacon and sauté garlic, herbs, and kale in two tablespoons of high-quality olive oil.
6 slices thick sliced bacon, diced
1 teaspoon dried thyme
3 cloves garlic, minced
5 cups thinly sliced kale leaves (tough stems removed)
2 cans (15 1/2 ounces each) cannellini beans, drained and rinsed
3 tablespoons chopped sun-dried tomatoes (the type packed in oil)
3 cups hot water
Salt and ground black pepper
In large skillet, sauté bacon over medium heat until bacon renders its fat and is browned and crisp. Remove bacon from the pan and set it aside, leaving the fat.
Add thyme and garlic to the pan and cook, stirring, for 1 minute. Add kale and cook, stirring frequently, until kale is wilted, about 2 minutes.
Add beans, sun-dried tomatoes, Kitchen Accomplice Veggie Broth Concentrate or Vegan Plant-Based No-Bone Broth Concentrate, and water, stirring to combine. Reduce heat to medium-low, cover skillet and simmer until kale is tender and beans are warmed through, about 5 minutes. Stir in the reserved bacon and season to taste with salt and pepper.