Tuscan Pork Tomato Stew with White Beans and Kale
Equipment
- Large Dutch oven
- Wooden spoon
- Knife
Ingredients
- 1.5 pounds pork shoulder, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 2 (14-ounce) cans crushed tomatoes
- 2 (15-ounce) cans white beans, drained and rinsed
- 4 cups chopped kale
- Salt and black pepper, to taste
Instructions
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the pork cubes and cook until browned on all sides, about 6 to 8 minutes. Remove the pork and set it aside.
- Lower the heat to medium. Add the diced onion to the same pot and cook until softened, about 4 minutes. Stir in the garlic, rosemary, and oregano and cook for 1 minute more.
- Pour in the crushed tomatoes and return the browned pork to the pot. Season with salt and black pepper. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 45 minutes.
- Stir in the white beans and chopped kale. Continue cooking uncovered for 10 to 15 minutes until the kale wilts and the beans are heated through. Taste and adjust seasoning if needed before serving.
Notes
If the stew thickens too much during simmering, add a small splash of water to loosen it. Leftovers keep well in the refrigerator for up to three days and reheat gently on the stove with a little extra tomato liquid if desired. For a milder herb note, reduce the rosemary slightly on the second day.
Course: Soup
Cuisine: Italian
Equipment: Large Dutch oven, Wooden spoon, Knife
Cuisine: Italian
Equipment: Large Dutch oven, Wooden spoon, Knife