Kale grows well in and actually prefers cold weather; a frost makes it sweeter. It is a nutritious vegetable rich with antioxidants and calcium. Both the leaves and the stem can be eaten, however for this recipe to remove the leaves from the stem, simply fold each leaf in half lengthwise, hold the base, and gently pull the stem. Add kale to pizza topping, salads, sauté with garlic, or add to other soups and stews. This stew is delicious with or without the clams.
Ingredients
SERVINGS: 6 Serving(s)
- 1 pound kale leaves, center ribs and stems removed
- 3 tablespoons olive oil
- 1 cup chopped peeled carrots
- 1 cup chopped celery
- 1 cup chopped shallots, about 4
- 2 garlic cloves, finely chopped
- 1 cup dry white wine
- 2 15-ounce cans organic white beans, drained
- 4 cups (or more) vegetable broth
- 3 fresh thyme springs
- 1 bay leaf
- 2 dozen North Carolina farm-raised clams
- 1 tablespoon Sherry wine vinegar
- 2 tablespoons assorted chopped fresh herbs
Instructions
Cook kale in large pot of boiling salted water for 1 minute.
Drain. Transfer to a bowl of ice to cool. Drain, squeeze out water.
Coarsely chop kale.
Heat olive oil in Dutch oven over medium heat. Add carrots, celery, shallots, and garlic. Cook for 15 minutes or until tender.
Add white wine and simmer for 7 minutes or until reduced, about 7 minutes. Add beans, broth, thyme sprigs and bay leaf and bring to a boil. Reduce heat to medium-low and simmer 20 minutes. Add kale and clams and simmer 5 minutes longer or until clams are all open. Discard any clams that do not open.
Remove the thyme sprigs and bay leaf. Add more broth by the ½ cup to thin stew if needed. Add Sherry wine vinegar and chopped fresh herbs. Season with salt and pepper.
