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    Spicy 'Nduja and White Bean Stew with Kale & Lemon-Parsley Breadcrumbs

    clock-icon30 minutes
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    Pixicook editorial team

    A hearty and flavorful stew made with spicy 'nduja, white beans, kale, and topped with lemon-parsley breadcrumbs.

    Ingredients for Spicy 'Nduja and White Bean Stew with Kale & Lemon-Parsley Breadcrumbs

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    serves
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    Extra Virgin Olive Oil

    tablespoons

    Substitute chevron-down

    Large Shallots, thinly sliced

    0 oz

    Substitute chevron-down

    Garlic Clove, thinly sliced

    each

    Substitute chevron-down

    Kosher Salt

    to taste

    Substitute chevron-down

    'Nduja

    0 oz

    Substitute chevron-down

    Low-sodium White Beans (cannellini Or Great Northern), drained and rinsed

    0 oz

    Substitute chevron-down

    Low Sodium Chicken Stock

    quarts

    Substitute chevron-down

    Lacinato Kale, tough stems removed, leaves cut into 1-inch pieces

    bunch

    Substitute chevron-down

    Lemon Juice

    tablespoons

    Substitute chevron-down

    Extra Virgin Olive Oil

    tablespoons

    Substitute chevron-down

    Panko Breadcrumbs

    cups

    Substitute chevron-down

    Fresh Flat-Leaf Parsley Leaves, chopped

    cups

    Substitute chevron-down

    Lemon Zest, finely grated

    each

    Substitute chevron-down

    How to Make Spicy 'Nduja and White Bean Stew with Kale & Lemon-Parsley Breadcrumbs

    1. Heat oil and cook shallots and garlic

    Start by heating 2 tablespoons of extra-virgin olive oil in a large sauté pan or Dutch oven over medium heat until it shimmers. Add the thinly sliced shallots and garlic to the pan, seasoning lightly with kosher salt. Cook them for about 5 to 7 minutes, stirring occasionally, until they are softened but not browned.

    2. Add 'nduja

    Add the 'nduja to the pan, breaking it up with a wooden spoon. Stir it for about 3 to 5 minutes until the fat starts to separate, and the mixture takes on a vibrant red hue.

    3. Add beans and chicken stock

    Once the 'nduja is fully incorporated, add the drained and rinsed white beans. Using your wooden spoon, crush about a quarter of the beans against the side of the pan. Pour in the chicken stock and season with a bit more salt. Bring the mixture to a simmer and let it cook for about 15 minutes, allowing it to thicken to a creamy consistency.

    4. Add kale and lemon juice

    Prepare the kale by removing the tough stems and cutting the leaves into 1-inch pieces. Stir the kale into the stew, letting it wilt for about 30 seconds. Remove the pan from the heat and stir in the fresh lemon juice, tasting and adjusting the seasoning with salt as necessary.

    5. Prepare breadcrumbs

    For the optional gremolata breadcrumbs, heat 2 tablespoons of extra-virgin olive oil in a medium skillet over medium-low heat. Add the panko breadcrumbs, stirring frequently for about 5 to 7 minutes until they are toasted and golden brown. Once they are ready, stir in the chopped parsley and lemon zest, and season with a pinch of kosher salt. Cook for another 30 seconds to a minute until the mixture is fragrant.

    6. Serve

    To serve, divide the bean stew into bowls and sprinkle generously with the gremolata breadcrumbs if using. Serve immediately, with extra breadcrumbs on the side for added crunch.

    Variations

    Vegetarian/Vegan Variants

    Mushroom and Bean Stew or Smoky Tofu and Bean Stew.

    Seafood Stew

    Add clams, mussels, or white fish.

    Flavor Adjustments

    Mediterranean Stew with sun-dried tomatoes and olives or Moroccan Stew with cumin, coriander, and cinnamon.

    Protein Swaps

    Sausage and Chickpea Stew with chorizo or Chicken and Cannellini Bean Stew with diced chicken thighs.

    Umami Depth

    Add tomato paste or sun-dried tomato pesto.

    Pitfalls and tips

    Ingredient Quality

    Source the best quality artisanal 'nduja and use dried white beans for a superior flavor profile and texture.

    Taste and Adjust

    Season to taste, considering the unique spiciness and saltiness of the 'nduja and beans.

    Breadcrumbs

    Make homemade breadcrumbs and infuse the oil with garlic and herbs for toasting, to add an aromatic twist.

    Texture Contrast

    Add breadcrumbs at the last minute to maintain their crunch against the creamy beans and tender kale.

    Layering Flavors

    Render the fat from the 'nduja for sautéing aromatics and adjust salt and chili flakes based on the 'nduja's spiciness and saltiness.


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