Ham, White Bean, and Kale Rustic Stew

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups diced cooked ham
• 2 cups kale, stems removed and roughly chopped
• 1 15-ounce can white beans, drained and rinsed
• 4 cups chicken or vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic and cook for another minute until fragrant.
3. 3 Add ham, kale, white beans, broth, thyme, and smoked paprika. Season with salt and pepper.
4. 4 Bring to a gentle boil, then reduce heat and simmer for 30 minutes, allowing flavors to meld.
5. 5 Taste and adjust seasoning if necessary.
6. 6 Serve hot, garnished with fresh parsley.

Equipment

• Large pot

Variations

• Add diced potatoes for a thicker stew.
• Substitute turkey ham for a leaner option.

Substitutions

• Use spinach instead of kale.
• Swap in cannellini beans if white beans are unavailable.

Pairings

• Crusty bread
• A robust red wine

Nutrition

Tips

• Use leftover ham for a budget-friendly meal.
• For extra creaminess, mash a handful of beans before adding them back to the stew.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

• Serve with crusty bread or a side of garlic toast.

FAQ