Leek and Potato Stew
with cavolo nero, beans and bacon
A simple, flavour-packed stew utilising spring veg and pantry staples – serves four.
Recipe and photos by Tess Lenart
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This dish is equally delicious vegetarian, so feel free to omit the bacon and go for vegetable instead of chicken stock if you prefer. I find homemade stock has the best flavour, however shop-bought will work well also.
I like to serve this stew for lunch with freshly baked bread or toast with lots of butter, or as an easy weeknight dinner. It freezes well and makes a great gift for anyone that could do with a warm hug in a bowl.
The extra virgin olive oil drizzle and sprinkling of parmesan takes the dish to a whole new level so try to include these steps if you can!
Ingredients
- 2 Tbsp extra virgin olive oil plus extra to drizzle
- 1 leek, quartered and thinly sliced
- 2 large cavolo nero leaves – stalks removed and chopped
- 2 garlic cloves, finely chopped
- 1 tsp fresh thyme leaves chopped
- 2 large potatoes
- 3 rashers of bacon (optional)
- 400g tin cannellini beans, drained and rinsed
- 1 pinch chilli flakes (optional)
- 750ml chicken (or vegetable) stock
- Parmesan cheese for serving (optional)
- 1 Tbsp chopped parsley for serving (optional)
- Salt and pepper
Method
- Heat the olive oil in a large saucepan over medium-low heat.
- Add the bacon (optional) and fry for 2 minutes.
- Add the leeks and a pinch of salt and gently stir until the leeks soften and start to turn translucent.
- Add the garlic, cavolo nero stalks, chilli flakes, thyme and a good grind of pepper. Cook for 3-4 minutes.
- Add the potatoes and gently coat them with the aromats.
- Pour in the stock and simmer for 30 minutes.
- Season to taste, add the cannellini beans and simmer gently for 10 minutes.
- Chop and add the remaining cavolo nero leaves and cook for a couple of minutes then take the saucepan off the heat.
- Ladle the stew into bowls, drizzle with olive oil and top with chopped parsley and grated parmesan.
Tess Lenart is the founder and chief chutney-maker at Rootstock Foods and The Rootstock Larder roadside stall in Algies Bay.
Follow @rootstockjournal on Instagram for more delicious, homestyle recipes and kitchen garden inspiration.
