For the Hungry Crew

Kale, White Bean and Potato Stew


2 tablespoon extra-virgin olive oil, plus more for drizzling

1 onion, diced

1 stalk celery, sliced

1 carrot, peeled and diced

8 ounces Yukon Gold potatoes, scrubbed and cut into 1-inch pieces

Coarse salt and freshly ground pepper

1 bunch kale, stems removed, leaves torn into small pieces (4 cups)

1 (15-ounce) can navy beans, drained and rinsed

2 teaspoons red-wine vinegar


  1. Heat oil in a medium saucepan over medium heat. Saute onion, celery, and carrot until tender, 6 to 8 minutes.
  2. Add potatoes and 4 cups water. Season with salt and pepper. Bring to a boil; reduce to a simmer. Cook until potatoes are tender, about 10 minutes. Mash half the contents of the pot until slightly thickened.
  3. Add kale and beans and continue cooking until kale is tender, 6 to 8 minutes more.

Stir in vinegar and adjust seasoning if necessary. Drizzle with oil before serving.

Courtesy of

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