White Beans and Kale
If you are looking for a way to use up your farm share kale without making another kale salad, this is a great recipe. It is inspired by cassoulet but much, much easier. You can make the entire dish in one pot in about 45 minutes. It serves 2, but could serve 4 if eaten with crusty bread and/or a salad. For another variation, season with an Italian blend instead of thyme and tarragon, substitute a pepper for the carrot and celery, and use chorizo or hot Italian sausage. Before you cook read this.
Step 1: Boil sausage in salted water till fully cooked. Remove and let cool. Once cool, slice into 1/2 inch rounds. This can be done ahead.
Step 2: Season chicken thighs with salt and pepper. Pan fry in bacon fat (olive oil will work well too) till browned. The chicken does not need to be cooked through. Remove from pan and allow to rest. Chop chicken into bite size pieces.
and cook for 5-10 minutes until they start to soften.
Step 4: Once vegetables are cooked add wine to pan to deglaze and cook until all the liquid has evaporated.
Step 5: Combine vegetable mixture, beans, kale, chicken, and sausage. Add chicken broth and cook until chicken is cooked through and the broth has almost completely absorbed. There should be a small about of thick sauce left over. Season to taste and serve.