A delicious and hearty Portuguese-inspired stew featuring kale, beans, and a medley of flavorful ingredients.
Wash the kale thoroughly under running water.
Ensure the kale is free from any dirt or debris by rinsing it thoroughly.
Remove the tough stems from the kale and chop it coarsely.
Chopping the kale into smaller pieces helps it cook evenly and blend well into the stew.
Shred the cabbage using a food processor or a knife.
Using a food processor can save time and ensure uniform shredding.
Drain and rinse the canned beans under cold water.
Rinsing the beans removes excess sodium and improves their taste.
Heat the olive oil in a large stock pot over medium heat.
Heating the oil before adding ingredients ensures better flavor extraction.
Add the chopped onion and minced garlic to the pot and sauté until the onion becomes translucent.
Stirring frequently prevents the garlic from burning and turning bitter.
Add the shredded cabbage, kale, and spices to the pot, stirring to combine.
Mixing the spices with the vegetables ensures even distribution of flavors.
Pour in the chicken broth and diced tomatoes, then bring the mixture to a boil.
Bringing the stew to a boil helps meld the flavors together.
Reduce the heat to low and let the stew simmer for 45 minutes to 1 hour.
Simmering allows the flavors to deepen and the vegetables to soften.
Season the stew with salt and pepper to taste, remove the bay leaves, and serve hot.
Serving the stew hot enhances its comforting and hearty qualities.
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