We got a little rain and a little sun today, but it’s still just cold enough for me to crave a hearty stew. This is a great twist on a classic! I’ve made plenty of kale stews, but lemon and feta here really change the flavor up — a brighter, lighter stew for spring.
Mediterranean Kale & Cannellini Stew with Farro
4 cups chicken broth or vegetable broth
14 1/2 ounce can fire-roasted tomatoes
1 cup farro, rinsed, or kamut
1 large onion, coarsely chopped
2 medium carrots, halved lengthwise and thinly sliced crosswise
2 stalks celery, coarsely chopped
4 cloves garlic, crushed
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
4 cups coarsely chopped fresh green kale or Swiss chard
15 ounce can cannellini beans, rinsed and drained
3 tablespoons fresh lemon juice
1/2 cup crumbled feta cheese (2 ounces)
Snipped fresh parsley or basil
In a 3 1/2- or 4-quart slow cooker combine broth, tomatoes, farro, onion, carrots, celery, garlic, crushed red pepper, and salt. Cover and cook on high-heat setting about 2 hours or until farro is tender but still chewy. Stir in kale, beans, and lemon juice. Cover and cook for 1 hour more.
To serve, sprinkle each serving with cheese and parsley or basil.