- (Since 1999)
RECIPE SECTION - Over 10,000 Recipes




From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



Also see Article on Kale

Yields: 8 servings.

2 carrots, peeled and sliced
1 rib celery, sliced
1 medium onion, minced
1 pound kale
2 medium zucchini
1/4 cup olive oil
1/4 tsp. thyme
2 cans (15 oz.) drained white beans
1 can (15 oz.) diced tomatoes
2 cups vegetable stock

Heat 2 tbsp. of the olive oil in a skillet over medium-high heat.

When the oil is hot add the thyme, carrots, celery and onions.
Sweat these over very low heat for about 5 minutes.

Then, add the kale.
Cover tightly and cook the kale until it wilts to half its volume.

Add the tomatoes and 2 cups of stock.
Add salt and pepper to taste.

Allow the stew to come to another boil.

Add the zucchini.

Simmer for one more hour, then add the beans.

If necessary, add more water to your desired consisitency, and cook 45 minutes longer.

by Jennifer A. Wickes ©2005


Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015
James T. Ehler and unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages