Kale Stew with Potatoes and Kidney Beans

A hearty kale stew with floury potatoes, kidney beans and smoked paprika, ideal for making ahead during kale season. It tastes even better reheated and keeps for several days in the refrigerator.

By yumbelo · 4 servings · 60 minutes

Ingredients

• 800 g kale, cleaned
• 800 g floury potatoes
• 2 pc onions
• 2 pc garlic cloves
• 2 pc carrots
• 2 tbsp rapeseed oil
• 2 tbsp tomato paste
• 1 can canned kidney beans, drained
• 1 l vegetable stock
• 2 pc bay leaves
• 1 tsp smoked paprika powder
• 1 tsp dried marjoram
• 1 tbsp apple cider vinegar
• salt and freshly ground black pepper

Method

1. Peel the onions and garlic and finely dice them. Peel the carrots and slice them. Peel the potatoes and cut them into roughly 2 cm cubes.
2. Wash the kale, remove the tough stems and roughly chop the leaves.
3. Heat the rapeseed oil in a large pot and sweat the onions and carrots in it for 4 to 5 minutes. Add the garlic and tomato paste and fry for 1 minute.
4. Stir in the paprika powder and marjoram, then deglaze with the vegetable stock. Add the potatoes and bay leaves and simmer covered for about 15 minutes.
5. Fold in the kale and the drained kidney beans and simmer for another 15 to 20 minutes, until the potatoes and kale are tender.
6. Remove the bay leaves, season with apple cider vinegar, salt and pepper, and serve the stew hot or let it cool completely and store it in containers in the refrigerator.