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Why You'll Love This easy onepot kale and potato stew for cold winter days
- Easy to Make: This recipe requires minimal preparation and can be made in under an hour, making it perfect for busy weeknights.
- Customizable: You can add your favorite spices, proteins, or vegetables to make the recipe your own.
- One-Pot Wonder: This recipe is made in just one pot, which means less cleanup and more time to enjoy your meal.
- Nutritious: This stew is packed with vitamins and minerals from the kale and potatoes, making it a healthy and satisfying option.
- Comforting: There's nothing like a warm, comforting bowl of stew to brighten up a cold winter day.
- Cost-Effective: This recipe is made with affordable ingredients, making it a budget-friendly option for families or individuals.
- Make-Ahead: You can prepare this recipe up to 2 days in advance, making it perfect for meal prep or planning ahead.
- Freezer-Friendly: This stew can be frozen for up to 3 months, making it a great option for batch cooking or future meals.
Ingredient Breakdown
The key ingredients in this recipe are kale, potatoes, onion, garlic, and chicken broth. The kale provides a boost of vitamins and minerals, while the potatoes add natural sweetness and creaminess. The onion and garlic add a depth of flavor, and the chicken broth helps to bring all the ingredients together. When selecting these ingredients, be sure to choose fresh, high-quality options. For the kale, look for curly or lacinato varieties, and be sure to remove the stems and tear the leaves into bite-sized pieces. For the potatoes, choose high-starch varieties like Russet or Idaho, and be sure to peel and dice them into uniform pieces. You can also customize this recipe by adding your favorite spices or proteins, such as diced chicken or sausage.
How to Make easy onepot kale and potato stew for cold winter days
Heat 2 tablespoons of olive oil in a large pot over medium heat until shimmering.
Add 1 medium onion, diced, and cook until translucent, about 5 minutes.
Add 3 cloves of garlic, minced, and cook for 1 minute, until fragrant.
Add 2 large potatoes, peeled and diced, and cook for 5 minutes, until they start to soften.
Add 2 cups of kale, stems removed and leaves torn, and cook until wilted, about 5 minutes.
Add 4 cups of chicken broth and bring to a boil, then reduce the heat and simmer for 20 minutes, until the potatoes are tender.
Tips for Perfect Results
Choose fresh, high-quality ingredients to ensure the best flavor and texture in your stew.
Add the kale towards the end of cooking time to preserve its nutrients and texture.
Taste and adjust the seasoning as needed to ensure the stew is flavorful and balanced.
Choose a large, heavy pot with a tight-fitting lid to ensure even cooking and prevent the stew from burning.
Allow the stew to simmer for at least 20 minutes to develop the flavors and tenderize the potatoes.
Serve the stew with crusty bread or over mashed potatoes for a filling and satisfying meal.
Common Mistakes to Avoid
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Overcooking the Potatoes:
Fix: Check the potatoes regularly while they're cooking and remove them from the heat as soon as they're tender.
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Not Using Enough Liquid:
Fix: Use at least 4 cups of chicken broth to ensure the stew has enough liquid to cook the potatoes and kale.
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Not Adjusting the Seasoning:
Fix: Taste the stew regularly and adjust the seasoning as needed to ensure it's flavorful and balanced.
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Not Serving Hot:
Fix: Serve the stew hot, garnished with fresh herbs or crusty bread, to ensure the best flavor and texture.
Variations & Substitutions
Add some diced jalapeños or red pepper flakes to give the stew a spicy kick.
Use sweet potatoes or Yukon gold potatoes for a slightly different flavor and texture.
Add some diced chicken, sausage, or bacon to make the stew more substantial.
Try using spinach, collard greens, or mustard greens instead of kale for a different flavor and texture.
Add some heavy cream or half-and-half to give the stew a rich and creamy texture.
Use beef broth, vegetable broth, or mushroom broth instead of chicken broth for a different flavor.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. After that, it's best to refrigerate or freeze it to prevent bacterial growth.
The stew can be refrigerated for up to 3 days. Let it cool to room temperature, then cover and refrigerate. Reheat it gently over low heat before serving.
The stew can be frozen for up to 3 months. Let it cool to room temperature, then transfer it to an airtight container or freezer bag. Label and date it, then store it in the freezer. To thaw, simply leave it in the refrigerator overnight or thaw it quickly by submerging the container in cold water.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this stew?
Yes, you can freeze this stew for up to 3 months. Let it cool to room temperature, then transfer it to an airtight container or freezer bag. Label and date it, then store it in the freezer. To thaw, simply leave it in the refrigerator overnight or thaw it quickly by submerging the container in cold water.
Can I use different types of potatoes?
Yes, you can use different types of potatoes, such as sweet potatoes or Yukon gold potatoes, for a slightly different flavor and texture. Just be sure to adjust the cooking time accordingly, as different types of potatoes may cook at different rates.
Can I add other ingredients to this stew?
Yes, you can add other ingredients to this stew, such as diced chicken, sausage, or bacon, to make it more substantial. You can also add other vegetables, such as carrots or zucchini, to add more flavor and nutrients. Just be sure to adjust the cooking time and seasoning accordingly.
Is this stew gluten-free?
Yes, this stew is gluten-free, as long as you use gluten-free chicken broth and do not add any gluten-containing ingredients. Be sure to check the labels of any store-bought ingredients to ensure they are gluten-free.
Can I make this stew in a slow cooker?
Yes, you can make this stew in a slow cooker. Simply brown the onion and garlic in a pan, then add all the ingredients to the slow cooker and cook on low for 6-8 hours. This is a great option for a hands-off, set-it-and-forget-it meal.
easy onepot kale and potato stew for cold winter days
Ingredients
- 2 medium potatoes, peeled and diced
- 2 cups chopped kale, stems removed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1/2 cup heavy cream (optional)
Instructions
- Step 1: Prepare the ingredients. Peel and dice the potatoes, chop the kale, and mince the garlic. Set aside.
- Step 2: Sauté the onion and garlic. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Step 3: Add the potatoes and kale. Add the diced potatoes and chopped kale to the pot. Cook, stirring occasionally, until the potatoes begin to soften, about 10 minutes.
- Step 4: Add the broth and thyme. Pour in the vegetable broth and add the dried thyme. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes, or until the potatoes are tender.
- Step 5: Season and serve. Season the stew with salt and pepper to taste. If desired, stir in the heavy cream to add creaminess. Serve hot, garnished with chopped fresh herbs if desired.
- Step 6: Store leftovers. Let the stew cool, then refrigerate or freeze for later use. Reheat gently over low heat, adding more broth if needed to achieve the desired consistency.
Recipe Notes
- To make this recipe vegan, omit the heavy cream or substitute with a non-dairy alternative.
- For an extra boost of flavor, add a pinch of red pepper flakes or a diced jalapeño to the pot.
- To freeze the stew, let it cool completely, then transfer to an airtight container or freezer bag. Label and date the container, and store in the freezer for up to 3 months.
- To reheat the stew, thaw overnight in the refrigerator, then reheat gently over low heat, adding more broth if needed to achieve the desired consistency.
