Garlicky Greens & Root Vegetable Stew

Across the Mediterranean, cooks often build dinner from a single pot of roots, beans, and sturdy greens. Garlic and rosemary perfume this stew of potatoes, parsnips, kale, chard, and cannellini beans.

Serves 6 · 25 min prep · 40 min cook

Estimate for one serving

• 295 cal
• 11g protein
• 48g carbs
• 8g fat
• 3g fiber

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Ingredients

• 1 lb Yukon gold potatoes
• 3 medium carrots
• 2 medium parsnips
• 2 celery stalks
• 1 large yellow onion
• 6 garlic cloves
• 1 bunch Lacinato kale
• 1 bunch Swiss chard
• 1 can (15 oz), drained cannellini beans
• 6 cups vegetable broth
• 1 cup crushed tomatoes
• 1 sprig fresh rosemary
• 4 sprigs fresh thyme
• 1 bay leaf
• 3 Tbsp olive oil
• 2 Tbsp lemon juice
• 1½ tsp kosher salt
• ¾ tsp black pepper
• ¼ tsp red pepper flakes
• ¼ cup chopped fresh parsley

Instructions

1. 1Dice the potatoes, carrots, and parsnips into ¾-inch pieces. Slice the celery and onion. Smash and roughly chop the garlic so it stays punchy.
2. 2Strip tough stems from the kale and chard; chop the leaves into bite-size ribbons and rinse well.
3. 3Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add onion, celery, and salt; cook until softened and lightly golden, about 6–7 minutes.
4. 4Add the chopped garlic and red pepper flakes; stir until fragrant but not browned, about 1 minute.
5. 5Tip in the potatoes, carrots, and parsnips. Season with salt and pepper and cook, stirring, for 4–5 minutes so the edges pick up a little color.
6. 6Pour in the vegetable broth and crushed tomatoes. Add rosemary, thyme, and bay leaf. Bring to a lively simmer.
7. 7Reduce heat to medium-low, cover partially, and simmer until the root vegetables are tender when pierced, about 20–25 minutes.
8. 8Stir in the drained cannellini beans and the chopped greens in handfuls, letting each batch wilt before adding more. Cook uncovered until the greens are tender and silky, 5–8 minutes.
9. 9Remove herb sprigs and bay leaf. Stir in lemon juice and most of the parsley. Taste and adjust salt, pepper, or lemon for brightness.
10. 10Ladle into bowls, drizzle with a little extra olive oil if desired, scatter remaining parsley, and serve hot as a hearty vegetable-centered dinner.