Receta Porchetta, Bean, and Kale Stew
Porchetta, Bean, and Kale Stew
A few days ago, I shared my recipe for Porchetta with you.
Today I have a delicious stew recipe for you, which uses some of the leftover pork you may have. The Porchetta is packed with flavor, giving your stew a head start right off the bat. With just a little bit of chopping and simmering, you will have a whole new dish to enjoy. If you are looking for other leftover ideas, try making a Panini sandwich with Porchetta, roasted red peppers, and cheddar cheese; a fantastic combination.
Porchetta, Bean, and Kale Stew
Save your Parmesan cheese rinds! I like to add them to soups and stews. They add a a lot of flavor to the dish during simmer time.
- 2 tablespoons olive oil
- 1 1/2 cups chopped onion
- 1 cup peeled carrots, cut into 1/2-inch pieces
- 1/2 cup chopped celery
- 3 cloves garlic, minced
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 large bunch kale, stems trimmed, chopped
- 4 cups chicken broth
- 1 (14.5 ounce) can tomatoes, chopped
- 2 (14.5 ounce) cans navy beans, rinsed, drained
- 1 (3-inch piece) Parmesan cheese rind
- 3 cups shredded Porchetta
Heat olive oil in a large saucepan over medium heat. Add onion, carrot, celery, garlic, salt, and pepper and cook, stirring frequently, for 5 minutes. Add Kale, and continue to cook, stirring frequently, until kale begins to wilt, about 5 minutes. Add remaining ingredients; bring to boil. Reduce heat, and simmer uncovered for 30 minutes. Adjust seasonings.
Ladle into bowls
4-6 servings