Kale, Tomato + White Bean Stew

1. 1

   Heat the olive oil in a large, heavy pot set over medium-high heat. Add the onion, garlic, chili and a pinch of coarse salt. Cook, stirring now and then, until softened, about 10 minutes.

2. 2

   Meanwhile, finely chop the kale and set it aside.

3. 3

   Stir in the tomatoes, breaking them up with your spoon, along with a can of water, the beans and the chopped kale. Bring the stew to a boil then lower the heat and simmer for an hour. The kale should be completely soft.

4. 4

   Serve each portion with a drizzle of olive oil and a few basil leaves torn over the top.

* Per serving · 4 servings · Values may vary.

No additional tips available.