Instant Pot: Tuscan Kale Stew

I made a big mistake this morning. I bundled Ryder and myself up and headed outside for a walk first thing. It was freezing. Looking outside, it looked cold, but I had no idea just how cold. 24*! Note to self, check the temperature before heading out. My neighbors thought I was right. Actually, a friendly passerby who was running said, “Aren’t we survivors for being out here.” Yea, real survivors. My poor toddler is begging for more of his “towel” which he surely means blanket.

So as I came chilled to the actual bone, I knew exactly what I was making. And it was with all ingredients I have right in my fridge and pantry. YAY! The ingredient list seems long, but most of the supplies are things you have at home already. And this is super flexible. If you don’t have sweet potato, use regular white potato, or squash. No kale? Sub spinach or another leafy green. If you don’t have an Instant Pot, just make this right on your stove top. It will probably take a little longer to cook the squash than it would in the IP.

I think you should make this recipe tonight. Then let me know how it goes and how delicious it is! Can’t wait for Ryder to wake up from his nap so I can share this with me. Yummyyy

Lovingly,

TLBS

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This makes ~4-5 dinner size bowl portions

You’ll need …

• 1 small yellow onion, chopped

• 4 cloves of garlic, minced

• extra virgin olive oil (EVOO)

• 1/4 c steel cut oats

• 1 sweet potato, cubed

• 2 Tbsp tomato paste

• 3 c chicken or veggie stock

• 1 can cannellini beans, rinsed

• 1 can diced tomatoes (I only had Muir Glen crushed tomatoes with basil)

• 1 Tbsp balsamic vinegar

• 3 stalks of kale, stems removed and chopped

• 1 Tbsp fresh parsley, chopped

• 1/2 tsp black pepper

• 1 teaspoon salt

• parmesan rind (the end of fresh parmesan - you can find some at Whole Foods or ask your local cheese department)

• dash of honey

• squirt of lemon

What to do …

1. Chop and mince your onions and garlic.

2. Pour EVOO into the Instant Pot (IP), enough to lightly coat the bottom.

3. Turn the IP to saute, and add the onions and garlic. Continue to stir for 5-7 minutes, until onions are translucent. Add the steel cut oats and saute with the onions for the last two minutes. If the IP gets too hot, remove the stainless pot and let it cool.

4. Add remaining of ingredients to IP.

5. Turn IP onto meat/stew button. This should take 35-45 minutes to complete.

6. Taste and add more salt to your preference.

7. Store in the fridge or freeze in small batches.