Love this recipe? Save it to Pinterest before you forget!
Why You'll Love This one pot hearty kale and potato stew for family friendly dinners
- Easy to Make: This recipe requires minimal preparation and can be cooked in under an hour, making it perfect for busy weeknights.
- Hearty and Filling: The combination of potatoes, kale, and lean protein makes for a satisfying and filling meal that will keep your family full and happy.
- Customizable: You can easily customize this recipe to suit your family's tastes by adding or substituting different ingredients, such as using different types of protein or adding other vegetables.
- One Pot Wonder: This recipe is made in just one pot, which means less cleanup and more time to spend with your family.
- Nutritious: Kale and potatoes are both nutrient-rich ingredients that provide a range of health benefits, making this recipe a great option for families looking for a healthy meal.
- Affordable: This recipe uses affordable ingredients and can be made for a fraction of the cost of eating out or ordering takeout.
- Freezer-Friendly: This recipe can be made ahead of time and frozen for up to three months, making it a great option for meal prep or future meals.
- Perfect for Meal Prep: This recipe is perfect for meal prep, as it can be made in large batches and reheated as needed throughout the week.
Ingredient Breakdown
The key ingredients in this recipe are potatoes, kale, onions, garlic, and lean protein such as chicken or sausage. The potatoes provide a rich, creamy base for the stew, while the kale adds a burst of nutrients and flavor. The onions and garlic add a depth of flavor and aroma, while the lean protein provides a boost of protein to keep your family full and satisfied. When selecting potatoes, look for high-quality, firm potatoes that are free of bruises or blemishes. For kale, choose fresh, crisp leaves with no signs of wilting or yellowing. You can also use frozen kale as a substitute, just be sure to thaw it first.
How to Make one pot hearty kale and potato stew for family friendly dinners
Start by chopping one large onion and three cloves of garlic. Heat two tablespoons of olive oil in a large pot over medium heat. Add the chopped onions and cook until they are translucent and starting to caramelize, about five minutes.
Add two large diced potatoes and one pound of lean protein such as chicken or sausage to the pot. Cook for an additional five minutes, stirring occasionally, until the potatoes are starting to tenderize and the protein is browned.
Add two cups of chopped kale and four cups of chicken broth to the pot. Stir to combine, then bring the mixture to a boil. Reduce the heat to low and simmer, covered, for twenty minutes, or until the potatoes are tender and the kale is wilted.
Season the stew with salt and pepper to taste, then serve hot, garnished with chopped fresh herbs if desired.
Let the stew rest for ten minutes before serving, allowing the flavors to meld together and the potatoes to absorb any remaining liquid.
Store any leftovers in an airtight container in the refrigerator for up to three days, or freeze for up to three months.
Tips for Perfect Results
Using high-quality ingredients, such as fresh kale and lean protein, will make a big difference in the flavor and texture of the stew.
Overcooking the potatoes can make them mushy and unappetizing. Cook them until they are tender, but still hold their shape.
Adding aromatics, such as garlic and onions, towards the end of cooking time will help preserve their flavor and texture.
Using a large, heavy-bottomed pot will help distribute heat evenly and prevent the stew from burning or sticking to the bottom.
Letting the stew rest for ten minutes before serving will allow the flavors to meld together and the potatoes to absorb any remaining liquid.
Don't be afraid to experiment with different spices and seasonings to find the combination that works best for you and your family.
Make cooking the stew a family affair by involving your kids in the process. Let them help with chopping vegetables or stirring the pot.
Be patient and don't rush the cooking process. Let the stew simmer slowly and allow the flavors to develop.
Common Mistakes to Avoid
-
Not Chopping the Onions and Garlic Finely Enough:
Fix: Make sure to chop the onions and garlic finely enough so they cook evenly and don't leave any raw bits in the stew.
-
Overcooking the Potatoes:
Fix: Cook the potatoes until they are tender, but still hold their shape. Overcooking them can make them mushy and unappetizing.
-
Not Adding Enough Liquid:
Fix: Make sure to add enough liquid to the pot so the stew doesn't dry out and the potatoes cook evenly.
-
Not Seasoning the Stew Enough:
Fix: Make sure to season the stew with enough salt, pepper, and other spices to bring out the flavors of the ingredients.
Variations & Substitutions
Add some diced jalapenos or red pepper flakes to give the stew a spicy kick.
Use different types of protein such as ground beef, pork, or lamb to change up the flavor of the stew.
Add some diced tomatoes or tomato paste to give the stew a rich, tangy flavor.
Use different herbs such as thyme, rosemary, or parsley to change up the flavor of the stew.
Add some heavy cream or half-and-half to give the stew a rich, creamy texture.
Use different types of potatoes such as sweet potatoes or Yukon golds to change up the flavor and texture of the stew.
Storage & Make-Ahead
Store the stew at room temperature for up to two hours. After two hours, refrigerate or freeze the stew to prevent bacterial growth.
Store the stew in the refrigerator for up to three days. Reheat the stew to an internal temperature of 165°F (74°C) before serving.
Store the stew in the freezer for up to three months. Thaw the stew overnight in the refrigerator or reheat it from frozen to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can make this recipe ahead of time. Store it in the refrigerator for up to three days or freeze it for up to three months. Reheat the stew to an internal temperature of 165°F (74°C) before serving.
Can I use frozen kale instead of fresh?
Yes, you can use frozen kale instead of fresh. Just thaw the kale 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 to the stew such as diced carrots, celery, or mushrooms. Just adjust the cooking time accordingly based on the ingredient you add.
Is this recipe gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free broth and avoid adding any gluten-containing ingredients.
Can I make this recipe in a slow cooker?
Yes, you can make this recipe in a slow cooker. Brown the onions and garlic in a pan before adding them to the slow cooker, then cook the stew on low for 6-8 hours or on high for 3-4 hours.
How do I reheat the stew?
You can reheat the stew in the microwave, on the stovetop, or in the oven. Reheat it to an internal temperature of 165°F (74°C) before serving.
Can I freeze the stew in individual portions?
Yes, you can freeze the stew in individual portions. Just divide the stew into airtight containers or freezer bags and store them in the freezer for up to three months. Reheat the stew to an internal temperature of 165°F (74°C) before serving.
one pot hearty kale and potato stew for family friendly dinners
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups diced potatoes
- 2 cups chopped kale, stems removed
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chicken broth
- 1 cup diced carrots
- 1 can (14.5 oz) diced tomatoes
- 1/4 cup chopped fresh parsley
Instructions
- Heat the oil in a large pot. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Add the garlic and cook for 1 minute. Add the minced garlic and cook for 1 minute, until fragrant.
- Add the potatoes, kale, thyme, salt, and pepper. Add the diced potatoes, chopped kale, dried thyme, salt, and pepper to the pot. Cook for 5 minutes, stirring occasionally.
- Pour in the chicken broth and bring to a boil. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and simmer for 15 minutes, or until the potatoes are tender.
- Add the diced carrots and cook for 5 minutes. Add the diced carrots to the pot and cook for 5 minutes, or until they are tender.
- Stir in the diced tomatoes and cook for 2 minutes. Stir in the diced tomatoes and cook for 2 minutes, until heated through.
- Taste and adjust the seasoning. Taste the stew and adjust the seasoning as needed.
- Serve hot, garnished with parsley. Serve the stew hot, garnished with chopped fresh parsley.
Recipe Notes
- Storage tip: Let the stew cool completely, then refrigerate or freeze for later use.
- Make ahead: The stew can be made ahead and refrigerated for up to 24 hours or frozen for up to 3 months.
- Substitution: Swap the kale for spinach or collard greens if desired.
- Pro tip: Use high-quality ingredients, such as fresh vegetables and low-sodium broth, for the best flavor.
- Variation: Add cooked sausage or bacon for added protein and flavor.
- Leftover idea: Use leftover stew as a filling for stuffed bell peppers or as a topping for baked potatoes.
