The Skye's The Limit

After many more months of snowless days and moderate temperatures than one expects on the East Coast, winter has finally arrived. Bright sunshine and blue skies beckon, but once outside, the cold stealthily seeps into your bones, leaving you numbed and aching. Nothing warms the body like a steaming bowl of soup. This easy stew is just the thing for a lazy Sunday lunch or a weeknight dinner. Substitute chicken stock for veggie stock and this dish is a vegetarian’s delight!

White Bean and Kale Stew

1/4 c. olive oil

5 cloves garlic, thinly sliced

1/4 tsp. crushed red pepper flakes

1/4 tsp. ground sage

1/2 tsp. French thyme

1/4 red onion, thinly sliced

1 15 oz. can chopped tomatoes

3 c. kale, loosely chopped

1/ 4 c. Vermouth

1/2 c. chicken stock

1 15 oz. can white beans

1 tsp. sugar

salt and pepper

Heat olive oil in a large saute pan. Add garlic, crushed red pepper, sage, thyme, and red onion. Saute until fragrant and garlic turns golden. Mix in tomatoes, cover, and simmer for 5 minutes.

Add Vermouth and kale; cover and cook until greens are wilted, about 5 minutes.

Stir in chicken stock, sugar, and beans. Add salt and pepper to taste. Cover and cook 5 minutes.

Serve with a loaf of hearty bread for a satisfying winter meal.