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Kale, bean and tomato stew.

Submitted by: DIANE PELLOW of JOHNSTOWN | Date Added: 5 Aug 2018
Listed in: Main Dish

Kale, bean and tomato stew. Ingredients

3 to 4 tbls olive oil.One yellow onion chopped.3 to 4 cloves garlic chopped.1 large bunch kale stems removed,  cleaned and chopped.2 to 3 cups chopped fresh tomatoes.1/2 to 1 teas crushed red pepper flakes or to taste. May be omitted if you dont like spicy.Salt and black pepper to taste.2 small summer squash( I used yellow, can also use zucchini) halved and thinly sliced.One can of cannellini beans.( Any  white bean of choice can be substituted.) Drained and rinsed.1 cup broth. Vegetable or chicken.Parmesan cheese.  

Kale, bean and tomato stew. Cooking Instructions

Heat oil in large pot over  medium  high heat. Add onion, reduce to medium heat. Saute onion about 4 minutes. Stirring ocassionally.Add chopped garlic, kale, red pepper, salt and pepper. Saute and stir 2 more minutes. Add chopped tomatoes and squash, stir to combine.Then add beans and broth. Stir, cover reduce heat to medium low. Cook about 20 minutes or until kale is soft and squash is tender.Serve as is or over a starch, such as cooked potatoes or rice.Top with parmesan cheese if desired.

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