Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 80 g kale, thick stems removed, cut in pieces
- 100 g onions, quartered
- 20 g olive oil
- 20 garlic cloves (see tip)
- 200 g dry white wine
- 2 dried bay leaves
- 2 sprigs fresh thyme, leaves only
- 1 pinch dried chilli flakes (optional)
-
1
vegetable stock cube (for 0.5 l), crumbled
or 1 heaped tsp vegetable stock paste, homemade - 240 g tinned cannellini beans, rinsed, drained (1 x 400 g tin)
- 240 g tinned butter beans, rinsed, drained (1 x 400 g tin)
- 500 g water
- ½ lemon, finely grated zest and juice
- ¼ tsp fine sea salt, or to taste
- 1 pinch ground black pepper, or to taste
- crusty bread, for serving
- Nutrition
- per 1 portion
- Calories
- 837 kJ / 200 kcal
- Protein
- 9 g
- Carbohydrates
- 20 g
- Fat
- 7 g
In Collections
Alternative recipes
Aubergine, Spinach & Lentil Curry
25min
Chickpea, Squash and Kale Stew
45min
Mushroom Ragout with Steamed Leeks and Hasselback Potatoes
1 godz. 15 min
Iranian Vegetable Stew
1 godz. 30 min
Herbed Mushrooms with Pearl Barley and Roasted Hazelnuts
13 Std. 25 Min
Swiss Chard, Chickpea and Tamarind Stew
45min
Spring Greens Soup with Beans
35min
Portuguese Leeks
45min
Pearl Barley and White Bean Stew
1 godz.
Wintergreen Soup with Quinoa and Black Beans
1 godz.
Marinaded Tofu with a Tomato and Aubergine Sauce
50min
Slow-cooked Chickpea Stew
4 Std. 15 Min