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Tuscan White Bean Pork Shoulder Stew with Kale and Rosemary
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Knife

Ingredients
  

  • 2 pounds pork shoulder, cut into 1-inch pieces
  • 2 cans (15 ounces each) white beans, drained and rinsed
  • 1 bunch kale, stems removed and leaves chopped
  • 2 sprigs fresh rosemary
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Add the pork shoulder pieces and brown them on all sides for about 6 minutes total. Transfer the pork to the slow cooker.
  • Add the diced onion and minced garlic to the same skillet. Cook for 3 minutes until the onion softens, then scrape everything into the slow cooker.
  • Pour in the chicken broth. Add the drained white beans, salt, black pepper, and rosemary sprigs. Stir once to combine.
  • Cover and cook on low for 7 hours. The pork should be fork-tender by this point.
  • Remove the rosemary sprigs. Stir in the chopped kale. Cover again and cook on low for 20 more minutes until the kale wilts.
  • Taste and adjust salt if needed. Serve hot.

Notes

Stir the kale in only at the end so it stays bright green instead of turning dull. If the broth seems thin after cooking, mash a few beans against the side of the pot to thicken it naturally. Leftovers reheat well on the stove with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Large Skillet, Knife