white bean, kale, batternut squash, and kalamata stew

This recipe comes from Epicurious. I have made it many times, and it is very easy and tastes great. It is good for cold winter days when the only vegetables available are kale and sqaush. Go read the recipe on the Epicurious website.

The nice thing about this recipe is that each ingredient cooks while you are preparing the next. The onions cook while you peel and chop the squash. The squash cooks while you wash and chop the kale. The kale cooks while you chop the olives and you open, drain, and rinse the beans. By the time you are finished with your prep work, the stew is ready to eat.

The stew actually tastes better the second day as leftovers. As it sits, the flavors combine and become more complex. It can taste slightly bland the first day, since the only spice used is sage. I sometimes make the stew after we've eaten dinner and use it for lunches during the week.

Five cans of white beans is too many. I use three cans. Dried beans do taste better, but you have to cook them completely before making the stew. Canned beans are much easier.

Buy pitted kalamated olives if you can find them. Pitting the olives is the most difficult part of making this stew.

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