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

1. Heat the olive oil in a large saucepan over medium-low heat. 
2. Add the bacon (optional) and fry for 2 minutes. 
3. Add the leeks and a pinch of salt and gently stir until the leeks soften and start to turn translucent.  
4. Add the garlic, cavolo nero stalks, chilli flakes, thyme and a good grind of pepper. Cook for 3-4 minutes.  
5. Add the potatoes and gently coat them with the aromats. 
6. Pour in the stock and simmer for 30 minutes. 
7. Season to taste, add the cannellini beans and simmer gently for 10 minutes. 
8. Chop and add the remaining cavolo nero leaves and cook for a couple of minutes then take the saucepan off the heat. 
9. Ladle the stew into bowls, drizzle with olive oil and top with chopped parsley and grated parmesan. 

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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.