Author Notes: The first thing you’ll notice about this stew is that you can cook and serve it in about the time it would normally take for you to sauté greens. The second is that the broth is made from a second-string ingredient that other recipes tend to leave behind—the discarded juice from canned tomatoes. If you’re irked right now that you want to make this stew and don’t have a stash of leftover juice on hand—don’t worry, Missy Robbins and I thought of that! She also allows for tomato passata (also labelled strained tomatoes), a similarly thick, rich tomato puree sold by the bottle or box. 

Speedy Kale & White Bean Stew

Serves: 2

Ingredients

• 1 large bunch Tuscan kale or 2 small ones
• 2 garlic cloves, thinly sliced
• 1 1/2 teaspoons red chile flakes
• 2 cups juice from two 28-ounce cans whole peeled San Marzano tomatoes (save the tomatoes for another use) or tomato passata
• 1 15-ounce can cannellini beans, drained and rinsed
• 1/2 teaspoon kosher salt, or more to taste
• 1/2 cup grated Parmigiano-Reggiano

Directions

1. Remove the leaves from the woody stems of the kale and wash leaves. Save the stems for another use.
2. Heat a shallow saucepan over medium-low heat. Add the olive oil and garlic to the pan and sweat until aromatic but not browned. Add the chile flakes.
3. Rip the kale leaves into rough, 2-inch pieces and add to the pan. Lightly sweat until well-coated in the oil and starting to wilt, 3 to 4 minutes.
4. Add the San Marzano juice and cook the kale until tender, about 10 to 12 minutes. If using passata and the juice is too thick, add a cup of water, which will evaporate as it cooks. The kale will also release a bit of water.
5. Add the cannellini beans to the kale just to heat them through.
6. Season with the salt, stir to incorporate, and taste. Add more salt if necessary.
7. Transfer the kale into a large serving bowl or two soup bowls and top with Parmigiano-Reggiano.

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