White Bean, Butternut Squash, Kale and Olive Stew

Butternut and kale stew

  • 1/4 cup olive oil
  • 3 large onions, chopped
  • 6 garlic cloves, minced
  • 1 3 1/4- to 3 1/2-pound butternut squash, peeled, seeded, cut into 1 1/2-inch cubes
  • 3 red bell peppers, seeded, cut into 1 1/2-inch pieces
  • 1 1/2 cups canned vegetable broth
  • 1 1/2 large bunches kale, thick stems trimmed, leaves cut crosswise into 2-inch strips
  • 1 tablespoon dried rubbed sage
  • 5 15-ounce cans cannellini (white kidney beans), rinsed, drained
  • 1 cup Kalamata olives, pitted, halved
  • Freshly grated Romano cheese

Heat oil in heavy large Dutch oven over medium-high heat. Add onions and garlic; sauté until tender, about 10 minutes. Add squash; sauté Add bell peppers and stir to coat with onion mixture. Add broth. Cover and simmer until squash is just tender, about 10 minutes.

Mix kale and sage into stew. Cover and cook until kale wilts, stirring occasionally, about 8 minutes. Add beans and olives and stir until heated through. Season to taste with salt and pepper.

Transfer stew to large shallow bowl. Sprinkle generously with cheese.

*I just made this and it was interesting and very hearty…the olives seem counterintuitive, so if you forgo them, be sure to adjust the salt. BTW, the olives worked, in spite of my skepticism, but certain people in the house don’t like kalamata…so I served them on the side :)

Read More http://www.epicurious.com/recipes/food/views/White-Bean-Butternut-Squash-Kale-and-Olive-Stew-1195#ixzz1YVzLyA8U

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About stillmansfarm

Stillman's Farm® is a family owned farm in Massachusetts. We currently operate at two locations: a greenhouse/retail business in Lunenburg, and the majority of vegetable production in New Braintree. Glenn Stillman started the business in Lunenburg over 20 years ago and now enjoys the promise of the next generation further expanding the very diverse enterprise. His daughter, Kate, bought her own farm, The Turkey Farm, where she raises animals for meat production and works many of the farmers' markets. His son Curtis is is developing an orchard at the Lunenburg farm and recently bought a farm near his sister in Hardwick. The farms also have several Community Supported Agriculture (CSA) programs established in Lunenburg, Jamaica Plain, Brookline and the Southborough/Framingham area. In addition, the Stillman's trucks have become a fixture at the Boston Area Farmer's Markets. Our Philosophy Most of Stillman's produce is grown without chemicals. For a few crops this simply is not feasible. For these particular crops, we participate in the State Integrated Pest Management (IPM) program. This entails systematic scouting of fields, protection of beneficial insects, bio-controls, and well-timed applications of only the safest pesticides. With growing concern about genetically modified organisms (GMO), as a patron you can be confident that none of the produce we grow have been engineered, in fact, we often experiment with many heirloom varieties! Conscientiously Grown® The combination of no pesticides, good cultivation management, and IPM practices allows us to offer the widest possible selection of fruit and vegetable varieties and be a thriving sustainable farm. We have developed our own label, "conscientiously grown" to convey our commitment to the safety of our environment, family and customers. All of our hormone free, pasture raised meats carry a conscientiously grown label too!
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One Response to White Bean, Butternut Squash, Kale and Olive Stew

  1. Pingback: Week 15, 2013 | Stillmans Farm Blog

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