Old Plank Farm
Testimonials

"Thanks for all the hard work, diverse veggies, email info, organized process and the HEALTHY FOOD EXPERIENCE!"

"We are delighted with each and every weekly box of veggies we get from you.  We have never eaten better."

"I am definitely healthier and happy because you are my farmer!"

Read more...!

<< Back

Winter Squash Stew with White Beans and Kale

 2 sprigs parsley                      

2 sprigs thyme

2 bay leaves                           

1/2 teaspoon salt

1 tablespoon extra virgin olive oil

1 yellow onion, chopped

6 cloves garlic, thinly sliced

1 cup apple cider

1 quart vegetable broth

4 cups chopped kale or other dark, leafy greens, (tough ribs removed)

2 cups cooked white beans, drained

Ground black pepper, to taste

1 pound peeled and seeded winter squash,  cut into 1-inch chunks  

 

Tie parsley, thyme and bay leaves together with a piece of kitchen twine and set herb bundle aside. Heat oil in a large pot over medium heat. Add onion and reserved herb bundle and cook until onions are just softened, about 5 minutes. Add garlic and continue to cook until onions are translucent, 3 to 4 minutes more. Add cider and broth and bring to a boil, then add kale, beans, salt and pepper, reduce heat and simmer, uncovered, for 15 minutes.  Add squash and cook until just tender, about 10 minutes more. Discard herb bundle, ladle stew into bowls and serve.

Search recipes

CSA Sign-Up

Our 2018 CSA sign-up season is now open! Sign up early to fill out our pre-season vegetable preferences survey. 

Recipe Product Tags
RSS