Tuscan Kale and White Bean Stew with Parmesan Breadcrumbs

Servings: 4

Directions

1. Combine breadcrumbs, Parmesan & 2 tsp. olive oil in small bowl. Set aside. Preheat broiler.

2. Heat remaining 1 tsp oil & butter in large oven proof skillet or Dutch oven over medium heat. Add mushrooms, increase heat to medium high. Stir, cover pan & cook 5 to 6 minutes or until mushrooms are lightly browned, stirring occasionally.

3. Uncover pan, add garlic & stir 30 seconds. Add kale & cook 2 minutes or until kale is wilted. Add beans, broth & ¾ cup water. Cover 7 simmer 6 to 8 minutes or until liquid has reduced by about three-quarters. Stir in 1 tsp. lemon juice and remove from heat.

4. Sprinkle top with breadcrumb mixture, then place under the broiler. Watching carefully, broil for 2-3 minutes (depending on side and depth of pan) or just until breadcrumbs are golden brown and fragrant.

5. Remove from oven, and spoon into dishes. Enjoy!

Ingredients

• 1 c. fresh bread crumbs

• 1/3 c. Parmesan cheese Vegan

• 1 tbsp olive oil

• 1 tbsp. butter

• 8 oz (or more) cremini mushroom, quartered

• 3 garlic clove minced

• 2 bunches kale (Lacinato, Dinosaur or Tuscan Kale preferred), cut into bite sized pieces

• 1 14 1/2 oz. can white beans, drained and rinsed

• 1 c. vegetable broth, Pacific

• 2 tsp. lemon juice, fresh