Creamy Kale Mushroom and White Bean Stew
Servings: 4 servings
Ingredients
- 1 can cannellini beans or any white beans, drained and rinsed
- 1 8oz contianer cremini mushrooms cleaned, sliced, stems removed
- 2 shallots diced
- 4-6 cloves garlic diced
- 1/2 cup heirloom cherry tomatoes
- 1 bunch lacinato kale Chopped
- ⅓ cup cashews blended to a cream
- 1 tsp veg bullion I used better than bullion
- 3-5 sprigs thym stems removed
- lemon zest approx. 1 lemon
- squeeze lemon to taste
- 1 pinch crushed red pepper to taste
- salt and pepper to taste
Garnish
- 3-4 tbsp pine nuts toasted
- 1 handful parsley chopped
- 1 1/2 cup israeli cous cous cooked according to package instructions
Instructions
- In a large pot, heat olive oil in a pan and sauté shallots and garlic
- Add cremini mushrooms and sauté until browned
- Season with salt, pepper and thyme, trying to peel the leaves off the stems
- Add kale and cashew cream and 1 tsp veg bullionand enough water to cover the stew and simmer on medium
- Add the zest of a lemon, and (optionally) a squeeze of lemon and crushed red pepper flakes
- The cherry tomatoes should burst, if they don’t, you can smash them with a spoon to release some of the juice
- Garnish with parsley and toasted pine nuts
Notes
Serve with israely cous cous or toasted bread of your choice!