Kale and White Bean Stew | Hungry For: Après-ski



A hearty, simmering stew is the perfect way to feed a crowd coming in from the cold. Kale and White Bean Stew is savory and light, and the perfect “dip” for fresh garlic toast. FULL RECIPE BELOW.

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Shot and Directed by Eric Slatkin
Food Stylist: Sienna Degovia – 
Producer: Joanna Gryfe
Culinary Assistant: Hannah Canvasser
AC: Dylan Neal
AC: Matthew Holland
Editor: Jacob Metiva

“Three Blind Mic” by Frankie Trumbauer & his Orchestra
Courtesy of JSP Records

Kale and White Bean Stew

1 large onion, chopped

3 garlic cloves, finely chopped

2 tablespoons olive oil

1 pound Italian sausage, casings removed

3/4 cups dry white wine

2 (15 ounce) cans cannellini (white kidney) beans, rinsed

3 cups chicken broth

1 (15 ounce) can diced tomatoes

1 bunch lacinato kale, tough stems removed, chopped

Kosher salt, freshly ground pepper

Parmesan cheese, for serving

Garlic toast, recipe follows

-Heat olive oil in a large Dutch oven over medium heat. Add sausage and cook, breaking up with the back of a wooden spoon until crumbly, until just browned, about 5-6 minutes.
-Toss in the onion and garlic and sauté until soft, about 5 minutes. –Season with salt and pepper.
-Pour in the white wine and stir up the browned sausage bits from the bottom of the pan and reduce by half.
-Add the beans, broth, and tomatoes and simmer for 15 minutes, until thickened.
-Add kale by large handfuls and cook for 5 minutes more, until soft.
-Serve sprinkled with Parmesan cheese and with garlic toasts

Serves 8-10

Garlic Toast

8 slices baguette, sliced ½ inch thick on a bias

2 cloves garlic, smashed

Extra virgin olive oil

Kosher salt

-Heat oven to 450 degrees.
-Place bread on sheet tray and toast until crisp, about 8 minutes.
-Rub each side of the toast with smashed garlic.
-Drizzle with olive oil and sprinkle lightly with salt.

Makes 8 toasts


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