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Bean, Kale, and Egg Stew
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Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the broiler.
  2. Heat 1 tablespoon of the oil in a medium saucepan over medium-high heat. Add the onions and saute until soft, about 4 minutes.
  3. Add the beans and reserved bean liquid, chicken broth, soy sauce, 1/2 teaspoon salt and a few grinds of black pepper.
  4. Bring to a simmer, add the kale, and stir until wilted. Bring back to a simmer and cook until the kale is tender and the stew is slightly thickened, about 15 minutes. Remove from the heat, cover, and keep warm.
  5. Heat the remaining 1 tablespoon oil in a large nonstick skillet. Once the oil is hot, crack the eggs into the skillet and cook until the whites begin to set up, about 2 minutes. Sprinkle each egg with pepper, cover, and continue to cook until the whites are completely set and the yolks are still runny, about 2 minutes more. Remove from the heat.
  6. Divide the stew among 4 bowls. Top each with an egg and serve with hot sauce.
Recipe Notes

Recipe Adapted from www.foodnetwork.com/recipes/food-network-kitchens/bean-kale-and-egg-stew.html. Retrieved January 2015.


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