Recipe

Kale & Butternut Stew

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Kale & Butternut Stew

A hearty butternut and kale stew, cooked with fresh tomatoes, fennel seeds and bay leaves. Served with creamy potato mash.




Ingredients to serve 2

  • ½ x butternut – peel and chop (1½ cm)
  • 50g x kale – remove stalks and tear
  • 2 x tomatoes – dice (1cm)
  • ½ x onion – slice thinly
  • 1 clove x garlic – crush, peel and chop finely
  • 1 tsp x chilli flakes (optional)
  • 1 tsp x fennel seeds
  • 1 x bay leaves
  • 250ml x water
  • ½ x lemon
  • 2 x potatoes – peel and dice (2cm)
  • a pinch x nutmeg
  • . x butter (from your pantry)
  • . x olive oil (from your pantry)
  • . x salt & black pepper (from your pantry)

Ingredients to serve 4

  • 1 x butternut – peel and chop (1½ cm)
  • 100g x kale – remove stalks and tear
  • 4 x tomatoes – dice (1cm)
  • 1 x onion – slice thinly
  • 2 cloves x garlic – crush, peel and chop finely
  • 2 tsp x chilli flakes (optional)
  • 2 tsp x fennel seeds
  • 2 x bay leaves
  • 500ml x water
  • 1 x lemon
  • 4 x potatoes – peel and dice (2cm)
  • a pinch x nutmeg
  • . x butter (from your pantry)
  • . x olive oil (from your pantry)
  • . x salt & black pepper (from your pantry)

Method

Step 1

Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Using the fine side of the grater, grate the skin of the lemon to create zest.

Step 3

Potato mash: Place a pot on a high heat, add the boiling water and a good pinch of salt and bring to rolling boil. Cook for 15-20 minutes, until soft but not mushy. Drain and place in a bowl with and a big knob of butter. While hot, mash with a potato masher and season to taste.

Step 4

Stew: Place a pot on a medium-high heat and cook the onion with some butter and salt for about 5 minutes, stirring occasionally, until softened. Add the garlic, chilli flakes, fennel seeds and bay leaves, cook for 1 minute. Add the tomatoes, butternut and water and simmer (gently boil) for 10-15 minutes with the lid on, until the butternut has softened. Remove the lid and cook for 5 minutes until the sauce has thickened. Add the kale and cook for 2 minutes, until wilted. Season to taste.

Step 5

Serve the butternut and kale stew spooned over the potato mash. Sprinkle with lemon zest and finish with a fresh crack of black pepper.