Super Greens and Beans Stew

Need comfort on a cold day? Need another reason to get in the kitchen? Want a way to get your greens in without the hassle? Your search ends here. This simply delicious and delightful stew will not only ease those cold weather blues but also satisfy your need for greens! Don’t believe me? Try it for yourself! [P.S. This recipe comes with leftovers, so be prepared for a few days of stewy goodness!]

What you need:

2 cans cannellini or other white beans, rinsed and drained

1 32 oz carton of vegetable broth/stock

1/4 cup white wine [cooking wine works as well]

2 tablespoons olive oil

1 red onion, chopped

3 cloves of garlic, minced

1/4 teaspoon crushed red pepper [I like it spicy!]

1/4 teaspoon dried oregano

1/4 teaspoon dried rosemary

1/4 teaspoon dried basil

2 cups fresh kale, roughly chopped

2 cups rainbow chard, roughly chopped

1 15 oz can of whole peeled tomatoes [San Marzano is the best!]

Sea salt and freshly ground black pepper to taste

How You Make It:

1. In a large pot, heat oil and saute onions until soft. Add garlic, red pepper, rosemary, basil and oregano and pinch or two of salt. Stir in the kale and swiss chard. Stir until kale and chard look slightly wilted.

2. Add in broth, tomatoes and beans. Add 1/4 teaspoon of sea salt and stir.

3. Cover and bring to a boil. Once boiling, add white wine and reduce heat and simmer for 20 minutes.

4. Season with salt, pepper and serve with bruschetta or garlic bread.

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