Ingredients
3 lb white beans, canned, drained
1 lb white beans, drained, mashed
15 oz kale, leaves are torn and stem trimmed off
¼ cup olive oil
4 cloves garlic, thinly sliced
5½ oz red onions, thinly sliced
3 tbsp tomato paste
1 tsp chili flakes
1 tsp chili powder
6 cups chicken broth
lemon zest, (from 1 lemon)
lemon juice, (from 1 lemon)
salt and ground black pepper, to taste
1 tbsp feta cheese, per serving, crumbled
1 egg, per serving, boiled, halved
¼ tsp parsley, chopped
Preparation
Heat up oil in either a deep skillet or Dutch oven over medium heat.
Add garlic and onions. Saute until translucent.
Add tomato paste, chili flakes, and chili powder. Roast briefly.
Add all the beans, kale stems, and broth. Simmer for roughly 15 minutes until stew turns thick and slightly reduced.
Add kale leaves, zests, and lemon juice. Simmer briefly to have the kale wilt slightly, another 5 minutes.
Season to taste with salt and pepper. Adjust accordingly.
Portion accordingly and garnish with parsley. Top your stew with feta cheese and boiled eggs. Serve.
