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Tuscan Kale and White Bean Stew with Breadcrumb Topping

This quick riff on an Italian classic gets multi-layered flavors from mushrooms, garlic, and a splash of lemon.

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This quick riff on an Italian classic gets multi-layered flavors from mushrooms, garlic, and a splash of lemon.

Servings
4

Ingredients

  • 1 cup fresh breadcrumbs
  • 1/3 cup grated Parmesan cheese
  • 1 Tbs. plus 2 tsp. olive oil, divided
  • 1 Tbs. unsalted butter
  • 8 oz. cremini mushrooms, quartered (2 cups)
  • 3 cloves garlic, minced (1 Tbs.)
  • 2 bunches Tuscan kale, stemmed, torn into bite-size pieces (8 cups)
  • 1 15.5-oz. can white beans, rinsed and drained
  • 1 cup low-sodium vegetable broth
  • 2 tsp. lemon juice

Preparation

1. Combine breadcrumbs, Parmesan, and 2 tsp. oil in small bowl. Set aside.

2. Heat remaining 1 Tbs. oil and butter in large ovenproof skillet or Dutch oven over medium heat. Add mushrooms; increase heat to medium-high. Stir, cover pan, and cook 5 to 6 minutes, or until mushrooms are lightly browned, stirring occasionally.

3. Uncover pan, add garlic, and stir 30 seconds. Add kale, and cook 2 minutes, or until wilted. Add beans, broth, and 3/4 cup water. Cover, and simmer 6 to 8 minutes, or until liquid has reduced by about three-quarters. Stir in 1 tsp. lemon juice, and remove from heat. Add 1 more tsp. lemon juice, if desired.

4. Heat broiler to high. Sprinkle breadcrumb mixture over stew, and broil 3 minutes, or until topping is golden.

Nutrition Information

  • Calories 321
  • Carbohydrate Content 39 g
  • Cholesterol Content 13 mg
  • Fat Content 12 g
  • Fiber Content 12 g
  • Protein Content 18 g
  • Saturated Fat Content 4 g
  • Sodium Content 373 mg
  • Sugar Content 3 g