As the autumn season arrives, so does the craving for hearty stews, and this recipe featuring kale, beans, potatoes, and meatballs is the perfect way to warm up from the inside.
It's a comforting, feel-good dish loaded with wholesome ingredients like kale, green beans, and potatoes, which are rich in vitamins and fiber.
The addition of meatballs adds a hearty touch, making it a satisfying meal for colder days.
For a vegetarian option, simply swap the meatballs with ready-made vegan alternatives.
Ingredients:
14 oz (400 g) kale (e.g., frozen)
9 oz (250 g) mixed minced meat (or vegan meatballs for a plant-based option)
10.5 oz (300 g) green beans
2 tsp 8 herb spice mix (or your favorite herb blend)
9 oz (250 g) potatoes
2 onions, diced
3 tbsp rapeseed oil (canola oil)
4 cups (1 L) vegetable broth
2 bay leaves
1 tsp juniper berries
1 tbsp medium-hot mustard
2 tbsp crème fraîche
A pinch of nutmeg
Salt and pepper to taste
Instructions:
Prep the Kale and Potatoes:
Let the frozen kale thaw. Peel the potatoes and cut them into 1 cm (about ½ inch) cubes.Form and Cook the Meatballs:
Finely dice the onions. Form the minced meat into equal-sized balls. In a hot pan with 1 tbsp of oil, fry the meatballs until browned. If using vegan meatballs, cook them in the oven according to the package instructions.Cook the Stew Base:
Heat the remaining 2 tbsp oil in a large pot and sauté the diced onions until translucent. Pour in the vegetable broth, then add the kale, potatoes, bay leaves, and juniper berries. Simmer for 20-25 minutes until the potatoes are tender.Add the Beans and Herbs:
Add the green beans and the 8 herb spice mix. Bring the stew back to a boil and simmer for an additional 5 minutes.Finish the Stew:
Stir in the mustard and crème fraîche. Remove the bay leaves and juniper berries. Season the stew with salt, pepper, and a pinch of nutmeg.Serve:
Serve the stew hot, accompanied by the meatballs or vegan meatball alternative.
Enjoy this cozy, nutritious dish perfect for chilly autumn evenings!
