I’ve never been a big kale fan, but this veggie stew featuring white beans and kale is fantastic. It uses:

• shallots
• carrots
• celery
• garlic (I used some of my brother’s home grown garlic – awesome)
• white beans
• kale
• white wine
• crushed tomatoes
• veggie stock
• sprigs of thyme
• bay leaf

Sautee shallots and garlic for a couple minutes in a dutch oven or heavy pot, add in carrots and celery, chopped roughly. After a few minutes, add a cup or so of white wine. Pour a glass of wine for yourself at this point. Let everything cook down and reduce the liquid to about half. Add white kidney beans (canned ones work fine for this). Add the kale. Add a few sprigs of thyme and a bay leaf. Add your stock + about a cup or cup and a half of crushed tomatoes. Season with salt and pepper. Let it simmer for 45 minutes.