Love this recipe? Save it to Pinterest before you forget!
Why You'll Love This onepot kale and potato stew with garlic for simple weeknight meals
- Easy to Make: This recipe is incredibly simple and requires minimal effort, making it perfect for busy weeknights.
- Customizable: You can add your favorite spices or herbs to give the stew a personalized flavor.
- Nutritious: This stew is packed with vitamins and minerals from the kale and potatoes, making it a great option for a healthy meal.
- One-Pot Wonder: This recipe is made in just one pot, which means less cleanup and more time to enjoy your meal.
- Cost-Effective: The ingredients used in this recipe are affordable and easily accessible, making it a great option for those on a budget.
- Perfect for Meal Prep: This stew can be made ahead of time and reheated for a quick and easy meal.
- Flavorful: The combination of garlic, kale, and potatoes creates a rich and savory flavor that's sure to please even the pickiest eaters.
- Comforting: This stew is the perfect comfort food for a chilly evening, and it's sure to become a staple in your household.
Ingredient Breakdown
The key ingredients in this recipe are kale, potatoes, garlic, chicken broth, and olive oil. The kale provides a boost of vitamins and minerals, while the potatoes add a comforting element to the dish. The garlic adds a rich and savory flavor, and the chicken broth helps to bring all the ingredients together. When selecting these ingredients, be sure to choose fresh kale and potatoes, and use high-quality chicken broth for the best flavor.
How to Make onepot kale and potato stew with garlic for simple weeknight meals
Heat 2 tablespoons of olive oil in a large pot over medium heat.
Add 3 cloves of minced garlic to the pot and cook for 1-2 minutes, until fragrant.
Add 2-3 diced potatoes to the pot and cook for 5 minutes, until they start to soften.
Add 2 cups of chopped kale to the pot and cook for 2-3 minutes, until wilted.
Add 4 cups of chicken broth to the pot and bring to a boil.
Reduce the heat to low and simmer the stew for 20-25 minutes, until the potatoes are tender.
Tips for Perfect Results
Make sure to use fresh kale and potatoes for the best flavor and texture.
Cook the kale until it's wilted, but still crisp. Overcooking can make it bitter and unappetizing.
Use a high-quality chicken broth to add depth and richness to the stew.
Let the stew rest for 10-15 minutes before serving to allow the flavors to meld together.
Add some red pepper flakes or diced jalapenos to give the stew a spicy kick.
Try adding some dried thyme or rosemary to give the stew a unique flavor.
Common Mistakes to Avoid
-
Not Chopping the Potatoes Correctly:
Fix: Make sure to chop the potatoes into bite-sized pieces so they cook evenly.
-
Overcooking the Kale:
Fix: Cook the kale until it's wilted, but still crisp. Overcooking can make it bitter and unappetizing.
-
Not Using Enough Liquid:
Fix: Make sure to use enough chicken broth to cover the potatoes and kale. This will help to create a rich and flavorful stew.
-
Not Letting it Rest:
Fix: Let the stew rest for 10-15 minutes before serving to allow the flavors to meld together.
Variations & Substitutions
Replace the kale with spinach and the potatoes with sweet potatoes for a sweeter and more nutritious stew.
Replace the chicken broth with vegetable broth and add some diced tofu or tempeh for a protein-packed vegan stew.
Add some diced jalapenos or red pepper flakes to give the stew a spicy kick. You can also add some black beans, diced tomatoes, and corn for a Southwestern twist.
Add some diced tomatoes, Italian seasoning, and grated Parmesan cheese to give the stew an Italian twist.
Add some curry powder, cumin, and coriander to give the stew an Indian-inspired flavor. You can also add some coconut milk or yogurt for a creamy and rich stew.
Add some Thai red curry paste, fish sauce, and lime juice to give the stew a Thai-inspired flavor. You can also add some diced bell peppers and Thai basil for a fresh and aromatic stew.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. Make sure to keep it away from direct sunlight and heat sources.
The stew can be stored in the refrigerator for up to 3 days. Let it cool to room temperature before refrigerating, and reheat it to an internal temperature of 165°F (74°C) before serving.
The stew can be frozen for up to 3 months. Let it cool to room temperature before freezing, and reheat it to an internal temperature of 165°F (74°C) before serving. You can also freeze individual portions for a quick and easy meal.
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 use frozen kale?
Yes, you can use frozen kale, but make sure to thaw it first and squeeze out as much water as possible before adding it to the stew.
Can I add other ingredients to the stew?
Yes, you can add other ingredients such as diced carrots, zucchini, or bell peppers to the stew. Just make sure to adjust the cooking time accordingly.
Is this recipe vegan?
No, this recipe is not vegan because it uses chicken broth. However, you can easily make it vegan by substituting the chicken broth with vegetable broth and adding some diced tofu or tempeh for protein.
Can I make this recipe in a slow cooker?
Yes, you can make this recipe in a slow cooker. Simply brown the garlic and cook the potatoes and kale in a pan, then transfer everything to the slow cooker and cook on low for 6-8 hours.
Can I freeze individual portions?
Yes, you can freeze individual portions of the stew for a quick and easy meal. Simply portion out the stew into airtight containers or freezer bags and freeze for up to 3 months. Reheat to an internal temperature of 165°F (74°C) before serving.
How do I reheat the stew?
You can reheat the stew in the microwave or on the stovetop. If reheating in the microwave, make sure to stir the stew every 30 seconds to avoid hot spots. If reheating on the stovetop, make sure to stir the stew constantly to avoid burning.
onepot kale and potato stew with garlic for simple weeknight meals
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups diced potatoes
- 1 cup chopped kale
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups vegetable broth
- 1/4 cup grated cheddar cheese (optional)
Instructions
- Heat Oil and Sauté Onion. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add Garlic and Potatoes. Add the minced garlic and cook for 1 minute, until fragrant. Add the diced potatoes, salt, and pepper. Cook for 5 minutes, stirring occasionally.
- Add Kale and Thyme. Add the chopped kale and dried thyme to the pot. Cook until the kale is wilted, about 2-3 minutes.
- Pour in Broth and Simmer. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and simmer, covered, for 15-20 minutes, or until the potatoes are tender.
- Blend and Serve. Use an immersion blender to puree the stew to your desired consistency. Alternatively, you can transfer the stew to a blender and blend in batches, then return it to the pot. Serve hot, topped with grated cheddar cheese if desired.
- Optional: Add Cheese and Croutons. If using, sprinkle the grated cheddar cheese on top of the stew and serve with croutons or crusty bread for a satisfying meal.
Recipe Notes
- Storage tip: Cool the stew to room temperature, then refrigerate or freeze for later use.
- Make ahead: Prepare the stew up to a day in advance, then reheat and serve.
- Substitution: Swap kale for spinach or collard greens if preferred.
- Pro tip: For an extra creamy stew, add a splash of heavy cream or half-and-half towards the end of cooking.
