Harvest Stew with Kale, Scallions, Tomatoes, and White Beans
2 TB olive oil
6 scallions (or equivalent in onions or shallots), chopped
4 cloves garlic, minced
1/2 tsp dried thyme
1/2 tsp dried basil
1/4 tsp (or more if you love it like I do) dried tarragon
1/2 tsp salt
fresh ground black pepper to taste
2 cups veg broth
1/4 cup white wine
1 can white beans (i.e. great northern)
however much kale you feel like adding, chopped into bite size chunks
3 small tomatoes, chopped (or a bunch of sun-dried tomatoes would be good too)
A couple of tablespoons of lemon juice, to taste
Sautee the scallions in oil for a few minutes. Add in the garlic then sautee another minute or so.
Add the spices, broth, and wine. Bring to boil, then add in the beans, kale, and tomatoes. Cover with lid, allowing some steam to escape. Cook another 5 minutes or so until the kale is tender. Add in the lemon juice.
Also, this week I brought home an adorable little squash that I am pretty sure is a delicata. I've never really cooked squash aside from zucchini and spaghetti squash, which seem way different to me. What should I do with it?
Thanks in advance!